How to cook fish marinated: step by step

At the beginning of the twenty-first century, when the shelves are literally bursting with a variety of products, not every housewife knows how to cook fish marinated. Meanwhile, the ability to make a culinary masterpiece of the most simple and accessible products is never superfluous: spicy fish appetizer Low calorie snacks   always decorate the holiday table, and to diversify the menu.

The most delicious marinade

Under the marinade can be prepared completely any fish. For the festive table, you can choose sturgeon or salmon, and for each day the budget is fine and pollack. But the main secret of this dish is in the marinade that permeates the fish, saturating it with spicy aromas. For fish with a strong specific smell better to use a marinade with a lot of spices, and for delicate oily fish approach the easiest marinade.

As a basis for the marinade used with liquid sour taste. It can be diluted with natural vinegar, ready to pickle out of the jar with canned vegetables, lemon, pomegranate or apple juice, dry white wine. However ready marinade should not be too acidic, thus harmonizing the taste it adds little sugar and salt.

Marinade the fish usually contains a large amount of vegetables. This primarily onions and carrots, as often add parsley root, celery Celery: vegetable with obvious advantages , Garlic, tomatoes, peppers, various herbs. It is advisable to choose the most fresh and juicy vegetables. Carrots, parsley and celery should be rubbed on a coarse grater - so they will give the maximum amount of juice that will make the marinade is especially tasty. Use for chopping vegetables newfangled shredding or conventional knife is not recommended - the marinade get enough juicy. Tomatoes and peppers should be cut into small cubes, crushed garlic, onions are usually cut thin half-rings.

Vegetables necessarily lightly fried: in this flavoring of them turn into fat, which is also used to prepare the marinade. If desired, after roasting the vegetables can be ground using a blender - it will make the marinade more uniform and will allow him to quickly soak the pieces of fish.

The longer fish marinated infused after pouring, the tastier it becomes. Therefore, it is desirable to prepare the dish in advance, at least for a few hours, and it is better for a day before serving.

Spicy fish

The most common marinades add tomato paste or ketchup, but you can cook fish marinated and without tomato. So, fish and white meat is very tasty marinated with addition of pickles. Per kilogram of fish must take-ounce jar of pickled cucumbers, one carrot, one hundred grams of celery, one head of onions, dill, vegetable oil, salt and pepper to taste.

Fish fillets steamed or boiled in a small amount of acidified water, cut into small pieces. Remove small bones. Carrots and celery, grate, chop the onion half-rings, and then fry the vegetables in a little oil for five minutes, without allowing their browning .. Then add the vegetables, finely chopped pickles, along with the marinade and dill. Put out another five minutes, add salt to taste, and black pepper. Ready marinade should have a pleasant sour-salty taste.

Prepared to put the pieces of fish in a single layer of glass, porcelain, ceramic or enamel bowl, pour the marinade on top, cover and leave at room temperature for an hour. After cooling capacity can be rearranged with the fish in the refrigerator, where insist meal at least three hours. If you wish, you can cook the fish marinated in portioned salad bowl.

Maria Bykov

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