Marinade “like in a canteen”
For the recipe for marinade for fish from carrots and onions with vinegar (recipe is presented with a photo) you will need:
• 3 carrots. • 2 onions. • Lavrushka. • Peppercorns. • Garlic. • Vinegar. • Spoon of sugar. • 50 grams of tomato paste.
The onion is peeled and finely chopped. Then transfer it to the frying pan. Add a few tablespoons of vegetable oil. And fry until transparent. The carrots are peeled and grated. Then they add it to the onion in the frying pan. Mix the vegetables thoroughly and simmer under the lid closed for a few more minutes.
Tomato paste is mixed with one hundred milliliters of water. Mix well and pour over vegetables. Salt, granulated sugar and peppercorns are also put there. Cover the pan with a lid, turn the heat to low and simmer until the vegetables are soft.
Add a teaspoon of vinegar and garlic (chopped with a knife or passed through a press) to the mass and mix. Turn off the fire. Before serving, the marinade must be allowed to brew a little. Bon appetit.
Preparing marinade for fish for the winter
If you have a lot of carrots at your dacha, it’s time to make a marinade out of them. It goes perfectly with fish, as well as many other dishes. This preservation can be stored for up to a year if the housewife complies with the basic conditions of its storage. Let's look at how to prepare a marinade for fish below.
For the marinade you need:
• 2.5 kilograms of carrots. • 800 grams of onion. • 300 grams of butter. • 250 grams of tomato paste. • 70 milliliters of vinegar. • 3 tablespoons of salt. • 6 tablespoons of granulated sugar. • Carnation. • Peppercorns.
Peel and chop the onion. Peel and grate the carrots. Alternatively, you can use a food processor. There are too many vegetables to chop or grate by hand. Pour vegetable oil into a small saucepan.
Place the onion there and fry it for about three minutes. Transfer the carrots to the onions, add one hundred and fifty milliliters of water and simmer the vegetables under the lid for twenty-five minutes. Add all other ingredients and simmer for another twenty-five minutes. You can also throw a bay leaf into the saucepan. The main thing is not to overdo it. Otherwise, instead of a pleasant smell, the marinade will acquire a too strong aroma.
While the marinade is being prepared, sterilize the jars and lids. After twenty-five minutes, the mixture is thoroughly mixed, removed from the heat and placed in a container. All that remains is to seal the jars and take them to the pantry or garage. Bon appetit.
How to prepare a marinade for fish in a slow cooker?
Along with the marinade in a slow cooker, it’s easy to cook fish right away. For this recipe, it is best to buy pollock. In order to prepare a marinade for fish from carrots and onions with vinegar in a slow cooker you will need:
• 2 onions. • 2 carrots. • 100 grams of tomato paste. • A tablespoon of vinegar. • Liter of water. • Spices.
• Vegetable oil. • The fish itself.
The fish is cleaned of its entrails and washed thoroughly. Cut into portions and sprinkle with your favorite herbs. Pour two tablespoons of vegetable oil into the multicooker bowl. Place the fish there. Fry in the same “Frying” mode for two minutes on each side and transfer to a plate. The onion is peeled and cut into small cubes. Peel the carrots and grate them on a medium grater. The vegetables are transferred to the multicooker bowl.
Tomato paste is mixed with water and poured into a bowl. Having set the “Stew” mode for an hour, leave the vegetables to simmer under the closed lid. After thirty minutes, add a tablespoon of vinegar and a teaspoon of salt.
The fish is transferred to the multicooker bowl, covered with a lid and continued to simmer for the remaining time (for half an hour). The incredibly aromatic and juicy fish in the marinade is ready. Bon appetit.
Useful tips for preparing marinade
Marinade for fish made from carrots and onions with vinegar will definitely turn out incredibly tasty if you follow these tips:
1. Sugar must be added to the marinade. Thanks to this ingredient, the taste of the marinade is brighter. The main thing is not to overdo it. Otherwise, instead of a spicy appetizer for fish, you will end up with something sweetish from carrots and onions.
2. What to do if there is too much marinade? When preparing canned food, not a single portion of marinade will be superfluous in any case. You can always just roll it into another jar. What to do if you get too much marinade when preparing lunch or dinner for today. Everything is very simple here. The marinade can be transferred to a plastic container (after waiting for the vegetable mixture with vinegar to cool) and put it in the freezer. It is not recommended to keep the marinade in the freezer for more than a week. It must be used for its intended purpose as soon as possible.
3. Marinade = filling. Marinade is not only an excellent dressing for fish dishes. It can also be used as a filling for pies. If the dish already contains fish, there is no need to add any additional ingredients. If it's just a vegetable mass, you can add eggs, sausage, some kind of meat or just minced meat.
4. Spices require careful handling of their quantities. This is directly related to their aroma. Over time it only gets stronger. That is why it is not recommended to add seasonings such as cloves, peppercorns or bay leaves in large quantities to any dish. This is especially true for winter preparations.
Classic recipe for fish marinated with carrots and onions
Almost any boneless fish is suitable for the “marinated fish” dish. In this material you will find a classic recipe for cooking fried white fish (for example, pollock), as well as a carrot and onion marinade for it. Large fish should be cut into portions, and small fish should be fried whole. Then it must be peppered, salted and fried in vegetable oil, first rolled in flour, until completely cooked.
For fried fish, the marinade is prepared very quickly. For a regular marinade you need onions, carrots and parsley. Carrots must be grated on a coarse grater or cut into curly slices, as well as thin long strips. The beauty of the marinade will depend on how you cut the carrots.
Fry the onions and carrots in vegetable oil, then place in a saucepan, pepper, salt and simmer for 10 minutes, adding bay leaves, black peppercorns, parsley, cinnamon, cloves, tomato juice or puree. Then add broth, salt, sugar and vinegar. After the marinade boils, immediately turn off the heat. The tasty seasoning must be cooled.
Place the fish in a saucepan or glass container and pour over the resulting marinade. Place the pan with the cooked fish in the refrigerator for several hours so that the fish is thoroughly saturated with the marinade juices.
Carrot slices in sunflower oil
- Time: 25 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 157 kcal per 100 g.
- Purpose: snack, for the winter.
- Cuisine: international.
- Difficulty: medium.
Original pickled carrots are especially tasty and aromatic thanks to the addition of sunflower oil, parsley and mustard powder. Advice to housewives - the resulting preparations are crushed using a meat grinder and spread on toast instead of butter or pate. Having prepared such a paste-like carrot marinade for the winter, you can combine it with fish dishes and vegetable puree.
Ingredients:
- carrots – 6 pcs.;
- mustard powder – 0.5 tsp;
- parsley - to taste;
- apple cider vinegar – 6.5 tbsp. l.;
- vegetable oil – 120 ml;
- garlic – 4 teeth;
- spices (salt, bay leaf, coriander seeds, sugar, black pepper) - to taste.
Cooking method:
- Bring 1 liter of purified water to a boil.
- Add carrots, cut into not too thin slices. Blanch for 15 minutes, drain.
- Separately mix sunflower oil, grated garlic, vinegar, mustard powder, finely chopped parsley, seasonings and 8 tablespoons of purified water.
- Pour the prepared marinade over the warm root vegetables. Leave for 1 hour.
- Place into jars and place in the refrigerator after cooling. Pickled root vegetables will be ready to eat in 8 hours.
Marinated fried fish
Ingredients for 2 servings:
- boneless white fish (fillet) - 500 grams;
- carrots - 2 pieces;
- onions - 2 pieces;
- salt pepper;
- vinegar 9% - 1 tablespoon;
- vegetable oil;
- tomato paste - 2 tablespoons;
- sugar - 1 teaspoon.
Preparation:
pepper the fish fillet, add salt and fry in vegetable oil, first rolling it in flour;
Fry the onion, cut into half rings, and grated carrots in vegetable oil until transparent;
add sugar, vinegar, tomato paste, pepper, salt and fry for 3-5 minutes;
Place the fish in the prepared form, pour over the prepared marinade, cool and refrigerate.
A classic recipe with photos of step-by-step preparation of fried fish and its marinade:
The marinated fish, as shown in the photo, will be ready in a few hours.
