Description
Gentle taste and very easy to prepare fish with an unusual tangerine aroma will decorate your table! Thanks to this fish-the tangerine I got married! Want to know how it was? In 1989 (20 years ago) I lived in a hostel. Guy to my girlfriend Marina very quickly (1 day) was taken to the army. In the morning, went to the military enlistment office - and the right agenda. Commissar cunning, the collect appointed for 5 am the next day! Urgently convened the Council. Money we had little, the meat of the question does not even discussed, and then I offered to fry fish... something Else is still there! Only lasted for Pollock. I fried it on the kitchenette, and sitting on the windowsill Antoinette (Tonya) and eating Mandarin. The smell, that's our fish! Well, I begged her skin... seeing (by the table!)ran the whole floor. And wow, suddenly came brother Marina. Such a hot macho, high in-shape, handsome, blond hair and blue eyes. If to say that he liked me, then not say anything. I fell in love immediately!.. And what happened next, will read at the end of the recipe!
Ingredients
-
Pollock
1.4 kg
-
Carrots
1 piece
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Onion
1 piece
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Sunflower oil
-
Flour
-
Mayonnaise
150 ml
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Cream
200 ml
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Tomato juice
200 ml
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Salt
-
Sugar
-
Black pepper
-
Sweet white wine
3 Tbsp
-
Greens
-
Mandarin
2 piece
Cooking
Pollock. Fish clean away the fins, remove the inner foil
While it's still not entirely unfreeze, slice it into small pieces
And that's what we need to prepare the "mandarins"
Prepare the marinade: mix mayonnaise+black pepper+sugar+5 tablespoons of wine (I have the remains of white vermouth)+pomegranate extract Narsharab (50 ml) and lay the fish - first at the wall (pouring-rolling it in the marinade), and then in the center
The fish is marinated for 1 hour. During this time, prepare the fried onion and carrots (as a lot of fish, and vegetables I have a lot). Finely cut is not necessary, it will split and become a "wuss", so chopped in large wedges on a grater "börner" (can be large strips with a utility knife, the main thing, not chopped)
And onions and carrots should be roasted, not fried!
The fish has marinated, begin to fry. Coat it in flour and fry in very hot (like boiling) sunflower oil. Why boiling: if you put pieces of fish in the cold butter, the flour crust on the fish is not seized, and "will Kiselitsa, and then fried Golden brown to not wait. If the fish was frozen, when frying it can fall apart and it will be difficult to collect. In well-heated (boiling) butter crust solidifies immediately, and even the audience was to fall apart fish. perfectly keeps its shape. Let the piece of fish is good to brown, and then flip. If you are afraid that the fish is cooked through, then put the lid literally 5 minutes, and then further romanite
Fried fish was immediately put in a baking dish
And put our zazharku
Prepare the sauce - what makes this fish unusual! Grate the zest of 1 Mandarin
In the same utensils, pour tomato juice (you can substitute 1 large spoon of tomato paste (not sauce and not ketchup!) and cream. If using tomato paste, then bring the amount of liquid to 2 cups (add milk)
Pour this mixture on the fish and put in a well-heated oven for 20 minutes
As we have all the products ready, we have to boil it in the oven. If you like lots of sauce, the amount of fill increase, as it will be a little fish it absorbs. In twenty minutes you take out fully prepared dish, very flavorful!
On the side best suited braised cabbage. On the same principle you can cook fish with oranges, lemon, yogurt. Only with zest do not overdo it - will taste bitter (important flavor)!.
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