Braised fish with carrots and onions: a simple and quick recipe
As a rule, stewed fish with carrots and onionsServed to the table as a delicious goulash to the garnish. That is why, during the preparation of such a dish, it is required to make more boiled broth so that in the future it would be possible to water abundantly the crushed potatoes or pasta.
Fish with carrots and onions: the necessary ingredients
- wheat flour - a pair of dessert spoons;
- fresh carrots - three small pieces;
- onion - a pair of heads;
- Any fish - one and a half kilograms;
- lemon - one fruit;
- salt cooked - at personal discretion;
- laurel leaf - one large piece;
- sunflower oil - sixty milliliters;
- milk fat - one hundred milliliters;
- pepper ground, fresh herbs - to taste and desire.
Stewed fish with carrots and onions: the process of processing the main ingredient
It should be specially noted that for cookingThis dish can use any kind of fish. For example, it is ideal for hake, pink salmon, pollock, pike perch, haddock, etc. Thus, the product purchased needs to be rinsed in water, cleaned of scales, entrails, and then removed fins, tails and heads. Next, carefully washed fish should be cut into portions of about five to six centimeters thick. After this, the product should be sprinkled with freshly squeezed lemon juice and left aside for thirty minutes. At this time, it is advisable to prepare vegetables.
Braised fish with carrots and onions: the process of processing vegetables
A pair of heads of onions and several small onescarrots need to be washed and peeled and peeled. After that, vegetables should be shredded with straw. Also, rinse fresh herbs in water and chop it with a knife.
Braised fish with carrots and onions: heat treatment of dish
To make such a goulash, you need to takesautek, pour in the sunflower oil and lightly heat it on a rapid fire. In the meantime, pieces of fish sprinkled with lemon juice should be rolled from all sides in wheat flour, and then gently put in boiling fat, while reducing the fire to the minimum value. When the underside of the product slightly reddens, it should be turned with a spatula, put all the cut vegetables, add salt, pepper, a couple glasses of drinking water and a bay leaf. Further it is required to wait boiling of a broth, to close a lid with a cover and to extinguish fish about twenty five minutes. After this time, you need to pour in a hundred milliliters of fatty milk, keep the goulash on the fire for another quarter of an hour and remove the dish from the plate.
Correct feed to the table
Prepared goulash from fish and vegetables should bepour the side dish, sprinkle with chopped greens and serve hotly for dinner. It should be noted that as a second dish you can use not only crushed potatoes and pasta, but also cereals such as buckwheat, rice, millet, peas, etc.
If you perform all the described actions in a strictorder can not be doubted that the table will be served very tasty, juicy and healthy fish. Stewed with onions and carrots, it will appeal not only to your family members, but also to guests invited to a holiday.