Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

I am very interested in analyzing how people's tastes and preferences for certain foods have changed over the centuries. What was once considered tasty and was an object of trade, lost its value over time and, conversely, new fruit crops conquered their markets. Quince has been cultivated for more than 4 thousand years! And even in the 1st century B.C. e. About 6 varieties of quince were known, and even then methods of its propagation and cultivation were described.

We have prepared a hearty, incredibly appetizing and simply easy-to-prepare dish for you today. This sauce is one hundred percent universal, as it goes with every side dish: vegetables, pasta, or anything. Chicken and mushroom gravy will save you in moments when you don’t have time or don’t want to think too much about what to cook. Take your favorite side dish (you can do this in advance so everything is hot), add some gravy and dinner is ready! A real lifesaver.

Agriculture is one of those types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally when growing plants, and often, on the contrary, even throws up new challenges. Increased reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought... And one of the springs gave us another surprise - a flood.

With the arrival of the dacha season, the question arises of growing strong and healthy seedlings of our favorite vegetables: cabbage, tomatoes, sweet peppers, eggplants and many other crops. At the same time, the question arises - how to grow decent seedlings and subsequently get healthy plants and a decent harvest from them? For example, I have been growing seedlings for several seasons now and protecting my garden from diseases with the help of biological preparations Alirin-B, Gamair, Glyokladin, Trichocin.

Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and beautifully flowering shrubs that can be successfully grown in your garden. And if anyone thinks that lavender is a Mediterranean or at least southern resident, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But to grow it, you need to know some rules and features. They will be discussed in this article.

Once you have tried such an invaluable product as pumpkin, it is difficult to stop searching for new recipes for serving it to the table. Korean pumpkin, despite its pungency and spiciness, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it sit for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to mash it. If the pumpkin is of a different variety, you can mash it with your hands so that it slightly releases the juice.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

The flowering of indoor roses always comes with one more “bonus” - capriciousness. When they say that it is easy to grow roses in rooms, they are lying. For indoor roses to bloom, you need to create literally ideal conditions. And constant care, attention and response to any plant signals is the main key to success. True, no matter how capricious roses may be, they can be grown quite successfully in a potted format. And attentive flower growers should not be afraid of this.

Pollock is best prepared as a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful assortment of vegetables and topped with a sauce of cheese, sour cream and eggs. This fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden into a golden brown crust, and the eggs will bind all the ingredients together. Pieces of fish are generously sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Rapidly growing and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed cause severe forms of dermatitis. At the same time, it is much more difficult to control than other common weeds. Fortunately, today a product has appeared on the market that can quickly rid your area of ​​most weeds, including hogweed.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

Let's decide on the fish. Any will do, and each will turn out delicious. But you can take into account the nuances to suit your goals. On average, river beauties have less fat and more bones. And sea fish often have few bones. Vivid examples are pike perch, tuna and all salmonids (pink salmon, salmon, sterlet, chum salmon, etc.)

The most profitable way to repeat the success of our grandmothers is to prepare the cheapest fish fillet. These are hake and pollock. The fish themselves are a bit dry, but have dense flesh that holds its shape well. They fit perfectly into any marinating option. We described the recipe with photos using pollock as an example.

Quick navigation through the article:

How to cook marinated fish

• Cooking time: up to 45 minutes + marinating for 4 hours in the refrigerator
• Calorie content per 1 serving - no more than 280 kcal

For 4-5 servings we need:

• Fish (we have pollock) - 700-800 g
• Carrots - 1-2 pieces (200-250 g)
• Onion - 1-1.5 pcs. (100-150 g)
• Celery (optional) - 50 g
• Tomato paste - 2-3 tbsp. spoons
• Vinegar, 9% - 1 tbsp. spoon
• Bay leaf - 1-2 pcs.
• Black pepper (peas) - 3-4 pcs.
• Salt - 1 tbsp. spoon + ½ teaspoon
• Sugar - 1 tbsp. spoon
• Vegetable oil - 2-3 tbsp. spoons

How to cook.

As is often the case with delicious budget options, it takes a little bit of fuss. First, prepare and fry the fish, and then simmer it in semi-prepared vegetables with tomato marinade. You can prepare a recipe sequentially, or parallelize processes without a minute of downtime.

Let's start with the fish - prepare portioned pieces.

If the fish is fresh, clean it and cut off the fins. If we are preparing frozen fillets, we set them to defrost in advance - preferably overnight, on the bottom shelf of the refrigerator.

When we don’t want to bother with bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut it into fillets, removing all the bones. We always leave the skin on the fish.

If you're not too lazy, let's decorate a cheap fish according to "grandmother's secrets".

Pour 2-3 glasses of water into a deep bowl and dissolve 1 tablespoon of sugar and salt in them (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and harmoniously salt it. During this time, you can cut vegetables.

If you don't want to bother with soaking, Just put the chopped fish in a bowl, add some salt and mix.

Let's start with the vegetables and marinade.

An important point is how to cut carrots. It is best to use straws, then it will stand out in appetizing pieces even after stewing. The classic Berner grater with v-shaped attachments helps us out. If you don’t have a suitable assistant and don’t want to chop with a knife, grate the carrots using a regular grater - only on a large one.

We cut the onion, as the family likes, or into cubes. But the most delicious options are quarter into rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot sticks.

If desired, add celery root and chop like carrots. If you are cooking for guests with unknown tastes, it is worth remembering that celery is not an acquired taste and is noticeable by smell even when cold.

In a deep saucepan, first fry the onion for 2 minutes, stirring. Then add carrots - 3-4 minutes. The onions will become translucent and the carrots will soften and sink.

Read how to make a marinade with fresh tomatoes at the end of the article.

Shake the tomato paste and a little water until it reaches the consistency of sour cream and add to the vegetables. Stir and taste for acid and salt.

If the marinade lacks sourness, it’s time for vinegar. We rarely use more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you need to adjust it to taste according to your preferences.

Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acidity to marinate the fish. In cold food, the acid is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.

Add spices and simmer for another 2 minutes. The marinade is ready to meet the main character.

Fry the fish until golden brown.

In the classic recipe, it is very important to fry the fish step by step in flour until golden brown.

Dip the fish pieces in flour, shake off the excess and fry in a frying pan in well-heated oil on both sides - 2-3 minutes on each side.

Place these half-finished fish pieces on a vegetable bed in a saucepan with stewed vegetables. There should also be vegetables on top. If necessary, add a little water so that the vegetable mixture covers the fish well. Simmer the fish under the marinade for 5-7 minutes until fully cooked. The time depends on the size of the fish pieces. At the end we taste it, adding more salt if desired - a pinch at a time.

Remove the bay leaf from the finished dish and let it cool. Let marinate in the cold for at least 4 hours.

• You can do it differently: fry the fish until fully cooked and when hot, arrange in layers with hot prepared vegetables. Before the carrots and onions are ready, you will need to simmer them for 10-15 minutes after adding tomato paste and vinegar.
• And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.

How to get rid of extra calories?

We deviate from the classics altogether and skip the roasting. We immediately select the fish for stewing with a tomato-vegetable mixture.

We follow all the nuances. We place the main character on a pillow of vegetables and cover them with them. It will take a little longer to simmer raw fish and vegetables well - up to 15 minutes.

Three places for a delicious idea on your menu.

1. Spicy fish is especially appropriate as an appetizer. The pieces will playfully make friends with Borodino bread or boiled potatoes.
2. Or we eat Soviet classics as a main course with the usual side dish - buckwheat and other cereals, potato stew, stewed cabbage.
3. And if we want to include the recipe in a diet for weight loss, then we lighten it from butter and flour, as described above, and eat it for dinner or lunch, taking into account the calorie content - on its own or accompanied by a light vegetable salad.

Diet recipe: low fat and zero bones

What is remarkable about the Soviet masterpiece is its ease of alteration. We offer you the second option - completely boneless, airy, with maximum protein, without excess fat and carbohydrates.

1. First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to remove large and small bones from completely cooked fish pulp.
2. The bonus of this method is less oil and no flour, since we don’t fry anything. Just simmer the vegetables until cooked: after adding tomato paste, this will take 10-15 minutes.
3. Pour the marinade over the finished fish fillet, cover with a lid and let cool. Place in the refrigerator to steep for 4-5 hours. Even tastier - for the whole night.

The calorie content of dietary fish (calculated based on the quantity from the classic recipe above) is no more than 250 kcal per serving.

How to make marinade with tomatoes instead of paste

Two simple ways that will delight you in spring and summer.

• Let's make a cross-shaped cut on the butt of the vegetable, pour boiling water over it for 1 minute, take it out and peel it. Cut the peeled tomato into small pieces and put it in a saucepan with the carrots and onions.
• Or cut the tomato into 4 parts and grate it on a medium grater, turning the pulp towards it. As a result, the skin will remain in your hand, and you will not have to add a lot of water, since the necessary liquid will be released from the tomatoes when crushed.

We remember that testing is the key to culinary success. You can always add tomato paste to fresh tomatoes for color, and vinegar for the desired sourness.

We will be glad to know that the first time you got a very tasty marinated fish. The classic recipe with photos is easy to prepare step by step, and new ideas allow you to fit the appetizer into any menu. We have bouts of nostalgia for menus from the last century. It’s especially nice to cook those classics that are pleasing in themselves and effortlessly take on a new meaning to suit modern standards of healthy eating.

• 1 carrot
• 1-2 onions
• 1 tbsp. spoon of vegetable oil
• 2 tbsp. spoons of tomato paste or 150-200 grams of frozen tomato puree (an excellent example of this)
• Vinegar
• Sugar
• Allspice peas
• Ground black pepper
• Bay leaf

Marinated fish calorie content per 100 g - 107 kcal
proteins/fats/carbohydrates - 14.1/ 4.2/ 3.2

How to cook pollock with carrot and onion marinade

1. Wash the fish, gut it if necessary and remove scales. If the carcasses are large, cut them in half, or otherwise, so that they fit into the pan. The pieces should be large.
2. Boil water, add prepared fish, coarsely chopped carrots, onions and allspice, and add salt. There should be so much water that it barely covers the food. Cook for no more than 15 minutes, then remove the pan from the heat. Letting the pollock cool in the broth is a must!
3. We will prepare the marinade for the fish in a frying pan. Peel the carrots and grate on a coarse grater. Cut the onion into checkers. Fry the vegetables in a little oil, add tomato paste. After 5 minutes, add 2-3 peas of allspice, a bay leaf, and add a few tablespoons of fish broth (straight from the pan with the fish). Salt and add half a teaspoon of sugar or sweetener.
4. Simmer the vegetables until cooked, periodically adding fish broth from the pan. Cooking vegetables takes about 2-25 minutes. Finally, add a tablespoon of rice vinegar and stir. Try the prepared carrot and onion marinade. For any fish, be it pollock or cod, it should have a pronounced sweet and sour taste; if necessary, you can add a little more vinegar, salt or sugar.
5. Remove the skin and bones from the cooled boiled fish and cut into smaller pieces if necessary.
6. Place pollock and carrot and onion marinade in layers in a salad bowl or container with a lid. The first layer of vegetables, then fish pieces, then a thin layer of vegetable marinade, again fish and so on.

Place the finished dish in the refrigerator and let it sit for at least 6 hours. It can be served either cold or hot. If you increase the proportion of carrots and onions when preparing the marinade for fish, then when serving you can do without a side dish - vegetables will be an excellent replacement for it.

Pollock in carrot and onion marinade is a very budget-friendly recipe. This once again proves that following a diet, contrary to popular belief, is a very inexpensive pleasure.

Video recipe with fried fish with carrot marinade (not for diet)

For carrot and onion fish with vinegar (recipe is presented with photo) you will need:

3 carrots.
2 onions.
Lavrushka.
Peppercorns.
Garlic.
Vinegar.
Spoon of sugar.
50 grams of tomato paste.

Preparation:

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 the 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.

Preparation:

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.

For frying fish:

Vegetable oil.
The fish itself.

Preparation:

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.

You just hear secrets from chefs all around: “The kebab will be soft if it is marinated well! Baked pork is only amazing when it is soaked in brine! He must sit with the spices so that the meat is completely cooked!” In other words, in order for the product to be juicy and tender, it should be kept in the sauce for some time.

These tips usually concern meat. But what to do with the fish? In fact, seafood can also be poured with ready-made sweet and sour gravy and let it brew. Only there is a huge difference! The pulp of the inhabitants of the aquatic environment is much softer and does not require a long pickling process. Just one or a couple of hours is enough and you can start grilling great steaks.

But it is not necessary to saturate only the raw product with the filling acid. You can fry the pieces (as well as fillets and even the whole carcass) until fully cooked, and only then pour them in for several hours and serve immediately. Or simmer in a liquid vegetable mixture. It’s also convenient to make a marinade bed or simply coat and bake in the oven.

In other words, the fish will marinate well not only during preliminary soaking in the sauce. It will have enough time directly during the heat treatment process.

Well, if you decide to bake it without marinade, I have recipes for you

Many people do not like the river dweller because it has a slight aftertaste of mud. But it can be easily eliminated if you first hold the carcass in water slightly acidified with vinegar. If this is not possible, then the classic way to eliminate unnecessary odor is to overpower it with the delicate sweet and sour taste of stewed vegetables.

The best companions for fish have always been onions, carrots and tomatoes. By pouring this marinade over already fried pieces of fillet, we will get an excellent appetizer and at the same time a cold second course, which guests and family members will appreciate.

Ingredients:

• Fish fillet – 0.5 kg.
• Carrots, onions – 3 pcs.
• Sunflower oil – 4 tbsp. l. + 3 tbsp. l.
• Flour, tomato paste - 3 tbsp. l.
• Water – ½ cup.
• Allspice peas – 8 pcs.
• Cloves, bay leaves - 2 pcs.
• 9% vinegar, salt, ground pepper, sugar - to taste

Preparation:

1. Wash fresh or defrosted fillets well and remove bones, if any. Blot with paper towels to remove any remaining moisture. Divide into portions and roll in flour, which we mix with salt and pepper in advance so that the fish is evenly salted during frying.

Heat the oil (4 tbsp) in a frying pan and fry the prepared plastics in it until fully cooked, 3-5 minutes on both sides.

2. Peel the bulbs from the outer dry layer and crumble them into half rings or quarters. Immediately send to sauté in fresh oil (3 tbsp) until translucent.

3. Chop the peeled carrots into strips and send them to fry with the prepared onion slices. Simmer over low heat for about 10 minutes until the vegetables become soft.

4. Add tomato paste and all the remaining spices. Add salt and season with ground pepper. Simmer for 2 minutes, stirring occasionally.

Tomato paste can be replaced with ketchup or thick tomato sauce.

5. Pour in vinegar and boiled water so that the frying becomes the consistency of a semi-thick vegetable marinade. Let it simmer for another 5-8 minutes. Taste it and, if there is not enough salt or it seems too sour, add salt and sugar.

6. Place the fried fillet in a convenient bowl and pour hot carrot and onion sauce over it evenly. You can even lay the fish and marinade in several layers. Let it cool slightly and put it in the refrigerator to cool for several hours.

7. During this time, the vegetable gravy will saturate the plastic and can be served to guests without heating. For those who are particularly picky, make it hot in the microwave for just a couple of minutes.

Bon appetit!

Delicious fried carp with marinade of tomatoes, carrots and onions

No less tasty than the previous version of the cold appetizer is a hot dish of fried fish stewed in a vegetable marinade.

I really like carp in aromatic gravy, but you can take pike, telapia or pink salmon - it’s up to you. But pangasius, in my opinion, is not suitable. It becomes leavened even during frying, and after stewing it generally falls apart.

Ingredients:

• Carp fillet – 10 pcs.
• Tomato juice – 0.5 l.
• Sunflower oil – 0.1 l.
• Flour – 150 gr.
• Onions, carrots – 4 pcs.
• Bay leaf, allspice peas - 4 pcs.
• Granulated sugar – 1 tbsp. l.
• Seasoning for fish – 1 tsp;
• Ground black pepper, salt - to taste

Preparation:

1. Cut the oblong fillet into pieces of equal sizes so that it cooks evenly and equally. And it will be much more convenient to serve in portions. Dip them in flour and fry on both sides in hot oil until golden brown and place on a plate.

If the carp does not have time to fully fry, it’s okay, because the stewing process still lies ahead.

2. Grind the peeled carrots using a medium grater, and chop the onions into oblong strips. First, place the onion slices in the same frying pan in still hot oil and let it become almost transparent.

Then add carrot shavings and mix well. Season with seasonings, salt and sugar and simmer until the vegetables soften (about 5-7 minutes over medium heat).

3. Pour in tomato juice, mix the mixture to form a marinade and let it boil.

4. Trying not to get burned, place the fried pieces of carp into the boiling sauce and simmer for 20 minutes under the lid over medium heat. Periodically, the contents of the deep frying pan can be lightly stirred so that the vegetable layer does not burn.

5. You can serve it with sliced ​​bell peppers, herbs and a warm side dish of potatoes or cereals. Be sure to place the stewed vegetables from the marinade on top of the fish.

Bon appetit!

Video from Lazerson: how to cook pollock with marinade

It would seem, what can you cook from pollock? But it turns out that it can serve as the main ingredient in a great cold appetizer. The cooking principle is almost the same as in the first recipe, however, culinary guru Ilya Lazerson also adds celery root, which completely eliminates the spirit of river fish and the dish becomes simply gorgeous.

Ingredients:

• Pollock – 3 pcs.
• Celery root – 100 gr.
• Onion – 2 pcs.
• Carrots – 1 pc.
• Sugar – 3.5 tbsp. l.
• Tomato paste – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Bay leaf – 2 pcs.
• 9% vinegar, sunflower oil, black peppercorns - to taste

However, not only this type of fish can be prepared in this way. Try marinating pink salmon, cod or even flounder in the same way and you will be captivated by this dish.

Bon appetit!

Step-by-step recipe for marinated fish with mayonnaise

Not only tomatoes, but also mayonnaise can act as the main component of a wonderful marinade. Some people rub the carcasses with it alone, and then grill them or bread them in breadcrumbs and fry them.

I really like baking fish. And when the tender boneless fillet is saturated with the aromatic juice that the cap of vegetables gives, the result is simply incomparable!

Ingredients:

• Fish fillet – 0.5 kg.
• Onions, carrots - 1 pc.
• Dill greens – 1/3 bunch.
• Mayonnaise – 5 tbsp. l.
• Sunflower oil – 2 tbsp. l.
• Seasoning for fish, salt, ground pepper - to taste.

Preparation:

1. Wash the delicate fish flesh under running water and dry it. Then we cut them into equal pieces, add some salt and sprinkle with spices on both sides. Place in a greased, heat-resistant baking dish to form a layer of even thickness.

2. Chop the washed and peeled vegetables. Carrots can either be chopped using a grater or cut into strips with a knife. Chop the onion into cubes or quarter rings.

3. Sauté both cuts in a frying pan with heated oil until the carrots are soft. Transfer the roast into a bowl and combine it with mayonnaise. You can also add pepper right away and if there is not enough salt, add that too.

4. Chop the washed fresh dill into small pieces and add to the marinade. Mix everything thoroughly to obtain a homogeneous thick mass.

5. Distribute the resulting mixture among the fish pieces so that it looks like a casserole. Preheat the oven to 180 degrees and place our dish in it for 40 minutes. To prevent the top from burning, you can cover it with a sheet of foil.

6. It turns out very aromatic and satisfying. By its appearance, no one will immediately guess that a delicious fish is hiding under the marinade.

Bon appetit!

Fish marinated without frying - simple and tasty

The marinade can be not only vegetable, but also honey! And sliced ​​onions and carrots can serve as a “pillow” during baking.

If you don’t want to bother with a side dish separately, then you can also place potatoes in circles under these vegetables - you’ll immediately get a full-portioned hot dish in foil.

Cooked whole fish and pieces of fillet will look equally beautiful and tasty. Fish without frying is much healthier than fried fish, but no less tasty.

Ingredients:

• Fish – 10 pcs.
• Honey, butter, lemon juice - 3 tbsp. l.
• Cumin, salt, ground black pepper, spices - to taste

Preparation:

1. Clean small fish from entrails, head and tail, and scales. You can also cut off the fins if desired. It is best to take a type that does not contain bones.

2. In a deep plate, combine lemon juice with honey and butter and place in a steam bath so that all ingredients melt and form a single mass. Coat the carcasses with the resulting bitter sauce and leave them to marinate for about an hour.

3. Peel and cut the vegetables in any convenient way. You can chop everything into circles or in the form of straws. Sprinkle with cumin, your favorite spices, salt and ground pepper, and then mix together directly with your hand, like a salad, only trying to squeeze it a little so that it becomes a little softer and releases the juice more easily.

4. Prepare sheets of foil according to the number of fish carcasses. On each of them, in the center, place a strip of 1-2 tablespoons of the vegetable mixture, forming a “pillow”. If desired, it can be placed on top of the potatoes, but even without this ingredient it will be a gorgeous dish. Place marinated fish on top.

5. To prevent the juice from leaking out and the contents to stew, lift the edges of the foil and wrap it in the form of sides so that it looks like a boat. You don't have to cover the top of the fish to allow the crust to crisp up a little. Place the finished portions on a baking sheet and place in an oven preheated to 180 for half an hour.

6. Serve each “boat” in a separate plate, sprinkled with chopped herbs or your favorite fish spices. Since juice will accumulate inside, be sure to cut fresh bread to soak this yummy with.

Bon appetit!

Marinated cod - you'll swallow your tongue

Not everyone and not always can eat fried foods. The doctors put me on a strict diet, for example, but I really want fish! How can we be here? Always boiled or steamed, it gets boring, and it’s somehow bland.

You can significantly improve its taste by adding a vegetable marinade to the boiled pieces without bones and backbone. You will get a sort of puff “salad”. And most importantly, it will be very juicy, tasty and absolutely not greasy.

Ingredients:

• Cod – 0.5 kg.
• Water – 3 l.
• Onions, carrots - 3 pcs.
• Tomato paste – 2 tbsp. l.
• 9% vinegar – 1 tbsp. l.
• Laurel leaf – 2 pcs.
• Sunflower oil – 4 tbsp. l.
• Salt, ground pepper - to taste.

Preparation:

1. Clean fresh or defrosted fish and cut into pieces. Pour water into the pan and place it on the stove. As soon as the liquid boils, add some salt and add the chopped cod. Add bay leaf and cook the meat for 20-30 minutes until fully cooked. Then take out the pieces and cool. The broth can be used in other dishes.

2. Cut the carrots and onions into strips and simmer them in sunflower oil until soft for about 8 minutes. To make stewed rather than fried vegetables, you can add 3-4 tbsp. l. broth or water. Add tomato paste to them, season with ground pepper, vinegar and add a little salt. With periodic stirring, simmer for another 4 minutes so that excess liquid and acid evaporate.

3. Transfer the marinade to a plate and cool. Meanwhile, we separate the meat of the boiled and already cooled cod from the backbone and skin, trying to immediately divide it into convenient, not too large pieces.

4. Take a deep bowl. Place the vegetable mixture in even layers, then the fish. Marinade again, and add cod. We repeat this until both of these components are gone.

5. Cover the vessel with the contents with a lid or cling film so that air does not penetrate and the top does not dry out. Place in the refrigerator for 2-4 hours so that the dish is soaked and becomes a single whole.

6. Best served with mashed potatoes. But you can simply take the snack with a spoon to place it on bread and eat it like a sandwich.

Bon appetit!

It is also worth remembering that it is not at all necessary to soak seafood or simmer it in sauce to get a dish that proudly bears the name “marinated fish.” It is quite acceptable to fry, for example, pieces of pike perch in batter, and put a separately prepared sweet and sour vegetable mixture on top of them.

And in addition to the above marinating recipes, I can also recommend pouring soy sauce on the pike for 15 minutes and baking it in foil. It produces a very interesting smoky flavor.

Onion-sour cream sauce also soaks up pike perch or pink salmon fillets very well and gives the dish a creamy flavor.

And if you don’t have time to spend a lot of time preparing the vegetable mixture, then loin-style carrots placed on top of the fillet are quite suitable. All that remains is to bake this masterpiece and enjoy it.

In other words, the marinade may not necessarily be based only on the usual ingredients, but also liquid components, as well as ready-made spicy salads.

Bon appetit and good mood at the table on “fish day”!