Fish under a "fur coat" of onions and carrots is considered a classic of Russian cuisine. Marinade of vegetables and harmoniously selected spices makes the dish refined and original. To get not only very tasty, but also useful treats, experts advise using chum as the main ingredient. Learn how to choose fish, and how to cook it properly in a vegetable marinade - from the article.
Selection and preparation of ingredients
Keta is one of the most useful and delicious representatives of red fish, which is an excellent supplier of dietary, tender meat. To prepare a delicious dish, you need to select high-quality raw materials.
Very often, sellers under the guise of chum salmon can sell pink salmon carcasses. It is easy to distinguish between these two fish: chum salmon are much larger than pink salmon; it has no dark spots on the fins. And the main difference between marine inhabitants is the presence of a characteristic hump in pink salmon.
When choosing a chum, you need to pay attention to the following aspects:
- Eyes. In fresh fish, they are shiny and in no way cloudy.
- Carcass. The body should be elastic, springy, with a smooth, not sticky surface, without mechanical damage, bruising, dark spots. The color of the meat is hot pink.
- Smell. The aroma of fish should be fresh, fishy, without impurities of ammonia or rot.
The recipe for chum salmon with carrot and onion marinade
460 minutes
carrot
2 medium sized pieces
bow
2 large onions
tomato paste
2-3 tbsp. l
vegetable oil
2-3 tbsp. l for frying
Nutritional value per 100 g:
- Thoroughly clean the fish, rinse with cool water several times. Cut into portions.
- Roll the fish pieces on both sides in flour.
- In a frying pan with heated oil, fry the fish until crust is light golden in color.
- Free the onion from the husk, chop in the form of small cubes.
- Peel the carrots, grate.
- Remove the fish from the pan, add a little vegetable oil, lay the chopped onion. Pass the onion raw materials until soft.
- Add grated carrots to the onion. Stew vegetables until soft. Bring to taste with salt and pepper.
- Grease the baking dish with oil, put the fish slices in the first layer, onion and carrot mass on top.
- Stir the tomato paste thoroughly in water. Pour the ingredients with the resulting marinade. Add a few peas of black pepper to the dish, bay leaf.
- Prepare a dish at a temperature of + 180 ° C for 30–40 minutes.
Did you know? Surprisingly, chum salmon is valuable because of the rare quality of its meat. The fact is that the protein in it is almost 100% absorbed by the human body, which makes it possible to include the product in the diet during diets.
Chum salmon cooked under a “coat” of carrots and onions is a classic, simple, fast and very tasty option for lunch or dinner. She relishes perfectly as an independent dish or paired with mashed potatoes or boiled rice.
