Whitefish with vegetables
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories430.6kcal
Proteins38.4grams
Fats27grams
Carbohydrates9.6grams
Carrot
20
g
Onion
20
g
Tomato puree
20
ml
Wheat flour
3
g
Garlic
2
g
Salt
to taste
Ground black pepper
to taste
Parsley
to taste
1
Clean the fish, gut it, rinse it, cut off the head and tail, cut into pieces and boil.
- Whitefish (sig) fillet: 200 g
- Whitefish (sig) fillet: 200 g
2
Make broth from the head and tail and strain it.
- Whitefish (sig) fillet: 200 g
3
Finely chop the carrot and onion, sauté in oil, then add tomato puree and fry for another 5-7 minutes.
- Carrot: 20 g
- Onion: 20 g
- Tomato puree: 20 ml
- Clarified butter (ghee): 15 g
4
Dissolve roasted flour in fish broth while stirring, add prepared vegetables, minced garlic, salt, pepper and bring to a boil.
- Wheat flour: 3 g
- Garlic: 2 g
- Salt: to taste
- Ground black pepper: to taste
5
Pour the cooked fish with the prepared sauce and bring to a boil.
- Whitefish (sig) fillet: 200 g
6
Serve the fish on a plate, garnished with parsley.
- Parsley: to taste
