Description
Tender, juicy fish in vegetable sauce. It's quick, it's delicious, even cold.
Ingredients
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Fish
800 g
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The juice of a freshly squeezed
2 cup
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Onion
3 piece
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Carrots
4 piece
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Flour
6 Tbsp
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Bay leaf
2 piece
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Butter
1 Tbsp
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Vegetable oil
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Salt
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Allspice
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Parsley
Cooking
Ingredients
1. Tomatoes pour over boiling water, then cold water and remove the skin. (This is necessary because the tomato cake, too, will be used). Squeeze the juice from the tomatoes.
2. Fillet cut into portions, season with salt and pepper, roll in 4 tbsp flour and fry in oil over high heat until a crust.
3. Onion cut into half rings of medium thickness and fry on medium heat for 5-7 minutes until Golden brown.
4. Carrots cut into julienne strips and saute in vegetable oil for 10 minutes on medium heat.
5. Fry 2 tablespoons of flour in butter in a deep frying pan until Golden brown, add 5 tablespoons of tomato pomace, stir and slowly pour tomato juice, salt, pepper and add Bay leaf. Cook 5-7 minutes, stirring occasionally, until it thickens.
6. In a saucepan with a thick bottom pour a third of the sauce and put half of the fish. Cover the layer of fish stew ½ carrot and ½ onion stew. Pour third of the sauce and make 1 layer of fish, carrots and onions. Pour the remaining sauce.
Bring to a boil, reduce the heat to low and simmer for 10 minutes, the fish is soaked in sauce.
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