Description
Rich fishy taste combined with vegetables, mustard seeds and coriander... This dish is an excellent variety to your menu! I, frankly, roast fish even like it better than with meat!!!
Ingredients
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Fish
600 g
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Potatoes
15 piece
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Carrots
2 piece
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Onion
2 piece
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Tomato juice
120 ml
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Water
-
Salt
-
Coriander
1 tsp
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Mustard
1 tsp
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Black pepper
0.5 tsp
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Oregano
0.5 tsp
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Nutmeg
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Vegetable oil
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Lemon juice
1 Tbsp
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Flour
Cooking
Rinse fish, cut into small pieces, prisolit, marinated in lemon juice, half of the dose of mustard and pepper. Leave for half an hour in the fridge.
Vegetables clean, wash.
Cut the potatoes into slices.
Onion - thin strips.
Carrots grate on a fine grater.
Fish get it from the fridge and carefully roll in flour, fry in oil on both sides until light Golden brown. Not roast!
To shift the fish into another bowl, and remaining from it oil fry onion until nice Golden color.
In a deep pan, pour boiling water, put potatoes, onions and carrots, season with salt, add all the spices, cover and simmer for 15 minutes without a fish.
Add the fish and tomato juice and stew for another 15 minutes. At the end of stewing to try the salt and use a fork to check the readiness of potatoes.
Give a little bit of infusion, and then serve with fresh vegetables. Bon appetit!!!
Well, Sooo flavorful and delicious!!!
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