Pollock under the marinade - delicious cold appetizer

Kitchen appliances and utensils: stove, refrigerator, cutting board, knife, paper towels, dish or bowl, frying pan, spatula.

Ingredients

Step cooking

1. Defrost pollock (600 g) beforehand in the refrigerator. Then wash well. If desired, you can take not pollack, but other fish, for example, hake or cod. We cut off all the fins with scissors, including the tail, and rinse again.
   
2. Cut into portioned slices. You can, of course, completely separate the fish from the bone and cook the fillet later. Inside the abdomen, pay attention to the black film. It must be removed (it gives bitterness). Also, if there are remains of entrails, they can easily be cut with scissors. When cooking this dish, the fish can be rolled in flour and fry in sunflower oil. But we will not do this, then this dish will turn out to be more healthy and healthy.
   
3. We take paper towels and dip the fish from excess water. Put on a board, sprinkle with coarse salt to taste. Hands mix the fish so that it is evenly salted. While the fish is pickling, proceed to the vegetables.
   
4. We clean and wash onions (250 g), carrots (300 g) and celery (100 g). If you do not like celery, you can not use it. Carrots can be grated on a coarse grater or on a grater for Korean carrots. But in order to make the dish look beautiful, cut 2 medium carrots into strips. Put it on the dish.
   
5. Cut the onion in half and cut into small slices.
   
6. Celery cut into strips.
   
7. Vegetables are chopped. Now proceed to fry. We put a pan on the stove, heat it, pour 2 tbsp. l vegetable oil and begin to fry the carrots, stirring it with a spatula.
   
8. After a few minutes, add the celery. Mix again.
   
9. After one minute, add the onion. Cook the vegetables until soft. We don’t fry them, but simply stew well over medium heat for about 12 minutes. Vegetables have decreased in volume, become soft, supple.
   
10. Now add about 2 tsp. sugar, 1 tbsp. l vinegar, 1 tbsp. l tomato paste and salt to taste.
    
11. Add pepper peas (10 pcs.) And mix everything well. Add 150-200 ml of boiled water so that it almost covers the vegetables.
    
12. After that, add 2 bay leaves to the pan and mix everything.
    
13. Put the fish in a boiling marinade piece by piece, trying to cover it with vegetables. Cover and simmer for 7-8 minutes.
    
14. After this time, open the lid of the pan and turn over the pieces of fish so that their reverse side is also stewed in the marinade. Stew for another 10 minutes.
    
15. This appetizer is eaten chilled. Therefore, we cool it and put it in the refrigerator for 8-10 hours. And only after that we can try it.
    

Video recipe

In this video, you can follow the process of making a delicious fish snack.

Other fish recipes