Description
My husband is a big fan of winter fishing, so in the winter I always have fresh walleye, which we love. Decided to share my recipe ha of Sudak, in my family, this appetizer salad is very fond of, maybe someone else will like it))).
Ingredients
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Fish fillets
500 g
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Vinegar essence
1 Tbsp
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Onion
2 piece
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Carrots
2 piece
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Vegetable oil
100 g
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Salt
-
Black pepper
-
Peppers red hot chilli
Cooking
Perch fillet wash, cut into small pieces (about 1x2 cm).
Add vinegar, mix well and put to chill at least 30 min. after this time the pike has to "turn white".
While the fish is marinating, three carrots on a coarse grater (even better in Korean, if any).
Cut onion into quarter-rings.
When the fish zamarinuetsya, add it on top of onion, carrot, salt, black pepper and red pepper and do NOT STIR!
Pour vegetable oil into the pan and heated to a high temperature, so it was almost smoky. And slowly pour the hot oil on the carrots. The carrots will begin to "hiss" as if to boil. Then it all carefully mix everything together and allow to infuse for 20 minutes. Bon appetit!
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