Stewed carrot marinade recipe. Carrot marinade - appetizer, salad or preparation for the winter. Which fish is more suitable for cooking under marinade?

Ranetka is a variety of small apples that ripens in autumn time. The fruits have a delicious aroma and a rather sour taste. That is why ranetka is rarely consumed in its pure form. Often, these small, as they are often called, apples of paradise are used to prepare homemade preparations for the winter. The jam made from aromatic fruits turns out first-class!

Many housewives neglect to create a delicious delicacy from ranetki for the winter. They can be understood, because the apples are so small ( average weight– 15 g) that it will take hours to process them. However, modern cooking offers recipes for preparations that do not require peeling the fruits from seeds and tails, as well as cutting them. Jam made from whole ranetki is a real extravaganza of taste and aroma. Candied apples in syrup can be used to decorate various desserts, prepare compotes, or eat on their own.

The recipe that we bring to your attention is very simple, but quite lengthy. After all, in order for the apples to retain their neat shape, they will need to be cooked for three days. However, you should not think that this is too labor-intensive a process. You will only need to bring the jam to a boil once every 7-8 hours.

The result of your efforts will delight all your loved ones. Beautiful view, the delicious taste and magical aroma of the contents of the jars will delight you throughout the winter.

To prevent the dessert from becoming sugary, we will add lemon to it. And if you want to give it an original aroma, then 100-200 g of wild pears will cope with this task with a bang.

TIME: 24 hours

Average

Servings: 6

Ingredients

• Ranetki – 1 kg;
• Sugar – 1 kg;
• Water - 210 ml;
• Lemon – 0.5 pcs.

Preparation

For creating clear jam from ranetkas with tails, you can use any types of these baby apples. These can be wild fruits or their cultivated counterparts.

To make the jam syrup transparent and thick, you will need the same amount of sugar as apples.

We also need some drinking water and half a lemon. Thanks to the citrus, the jam will retain its appetizing appearance longer.

All ingredients are prepared, which means you can start creating our amazing dessert. Rinse all apples under running water. Prick each fruit with a needle or any other convenient object over the entire surface.

Pierce the central part with a thicker skewer - this is necessary so that the syrup is well absorbed into the middle of the fruit.

Boil any amount of water in a saucepan. The main thing is that all the apples fit there later. Turn off the heat and place the prepared ranetki into boiling water.

After one minute, drain the boiling water from the apples and immediately pour ice water over them. Place the container with ranetki and liquid in the refrigerator. For the next 8 hours, you can forget about apples and go about your business.

After 8 hours the process can be continued. Pour sugar with water in a thick-walled bowl. Place the container on the fire and, stirring frequently, bring its contents to a boil. Boil the syrup for 5 minutes. It is necessary to achieve complete dissolution of sugar crystals.

Turn off the heat and immerse the ranetki in the hot syrup.

Cover the container with future homemade jam with a clean towel. Leave the fruits to steep for 24 hours.

After a day, bring the jam to a boil over low heat. Squeeze the juice of half a lemon into it. Boiling should occur over very low heat for several minutes.

The boiling procedure should be repeated several more times after the syrup has completely cooled. It is necessary to achieve an amber and seemingly transparent color of the ranetki.

Once the desired color of the jam is achieved, distribute the dessert into sterilized jars. Seal containers tightly with metal lids. If the workpiece will be in a cool place, you can also use plastic twists.

From the indicated volume of fruit you will get 1.2 liters of jam. Bon appetit, and have a delicious winter with apple flavor!

Tsar's jam from ranetki with tails

It’s not for nothing that jam from ranetki with tails received such big name. The dessert has a truly royal taste and appearance. Due to the fact that the tiny fruits are kept in syrup under pressure for 24 hours, each apple is thoroughly soaked in the sweet “marinade”. The amazing taste of the dessert owes much to citric acid. After all, thanks to it, the delicacy does not turn out to be cloyingly sweet, but has a very delicate and pleasant taste. This luxurious jam is suitable for special occasions, such as receiving dear guests.

Ingredients:

• Citric acid – 0.25 tsp;
• Ranetki – 2 kg;
• Drinking water – 0.5 l;
• Granulated sugar – 2.5 kg.

Preparation

For cooking royal jam You can also use any type of baby apples: Wild, Red, Amber, Raspberry Ranetka, the “Long” or “Siberian” variety. Delicious dessert it will work out anyway. First, sort through all the apples, removing spoiled fruits. Rinse each fruit thoroughly under cold water, and then prick with a toothpick.

Now you need to boil the syrup. Pour drinking water into a saucepan. Add all there granulated sugar and citric acid. Stirring occasionally, bring the liquid to a boil over moderate heat. Boil the syrup for a few more minutes until all the white grains are completely dissolved.

Dip the ranetki into the boiling syrup.

Cook everything together over low heat for another 10 minutes. Remember that the contents of the saucepan should be gently stirred from time to time with a wooden spatula.

Remove the saucepan from the heat. Cover the apples with a flat plate. Its size should be smaller than the diameter of the pan so that a load can be placed on the container.

All that remains is to install the press on the plate. This function can be performed by a bottle or small pan filled with water. Leave the apples under pressure for 24 hours.

After 24 hours, remove the load and place the pan with the future dessert over low heat. Stirring frequently, bring the jam to a boil, then cook for 8 minutes.

Place the hot jam into sterile jars.

Roll up the containers with the dessert made from small apples with lids, after dipping them in boiling water.

Amber jam from ranetki

Jam with such a beautiful color can be made from red varieties apples of paradise. These include the “Long” species, Raspberry, Amber and Red ranetka. Making such jam for the winter is not much different from creating other types of this dessert. The delicacy is boiled until it reaches transparent color and then poured into small jars. Even the most picky people will surely appreciate the taste of this jam.

Ingredients:

• Granulated sugar – 1.8 kg;
• Purified water – 2.5 tbsp.;
• Red Ranetki – 1.5 kg;
• Citric acid – 2 pinches.

Preparation

Sort through the apples, removing all wormy, rotten or dead fruits. Wash the main component under a large stream of running water. Pierce each mini apple with a toothpick, moving from the center to the tail.

In a separate bowl, prepare a syrup from purified water, granulated sugar and citric acid. After it has boiled for 5 minutes, place the apples in the sweet liquid.

Cook everything together for another 5 minutes after boiling. Cover the bowl with the jam with a towel and leave it on the kitchen counter until it cools completely.

Once the dessert is quite cold, return it to the stove. Bring the jam back to a boil, then cook for 5 minutes. Cover the container again with a towel and wait for its contents to cool completely.

Repeat the “cooking - cooling” procedure several more times. As soon as the jam acquires a beautiful amber-transparent color, it is ready.

Distribute the dessert into pre-sterilized jars. Roll them up with metal lids after dipping them in boiling water for a few minutes.

Ranetka jam in a slow cooker

Modern housewives are accustomed to the fact that a multicooker makes cooking easier for them. Usually, making jam in a kitchen assistant takes very little time. However, Ranetkas are very whimsical in this regard. Even with the help of a multicooker, it will take a lot of time to prepare jam from paradise apples. But the result will be worth it! Delicious, amazingly beautiful jam made from whole and delicious fruits will brighten up your winter days and lift your spirits even on the gloomiest day.

Ingredients:

• Hot water – 400 ml;
• Ranetki – 1.4 kg;
• Granulated sugar – 1.5 kg.

Preparation

Prepare the apples in the standard way: sort, wash and pierce with a toothpick or needle.

Pour granulated sugar into the multicooker bowl. Pour all the hot water there.

Turn on the “Cooking” mode and set the time to 10 minutes. During this time, the contents of the bowl should be stirred with a silicone spatula so that the sugar does not stick to the walls of the container. The cooking time may need to be increased slightly. It depends on the power of your device. Navigate by appearance syrup - all the sugar should dissolve, and it itself should become quite viscous.

Now turn off the multicooker. Place the ranetki in the hot syrup. Press them down with a flat plate so that all the apples are completely covered with liquid. Otherwise, the fruits will darken. Leave the future dessert in this state overnight (8-10 hours).

After 8-10 hours, select the “Jam” mode (“Multi-cook”, “Dessert”, “Stewing”, “Baking” are also suitable). Set the time to 60 minutes.

After the beep, turn off the device and leave the jam in the bowl (without opening the lid) for 24 hours.

After a day, boil the jam again in the same mode as in previous time, within one hour.

Now put the whole, beautiful apples into sterilized jars, fill them with syrup, and screw the lids on the containers.

Note to the owner:

• After the jam is sealed, turn the jars upside down and wrap them in a warm blanket. Wait for the workpieces to cool completely, and then move them for storage in a dark, dry room.
• You can diversify the taste of the dessert with freshly squeezed lemon or orange juice, as well as a small amount of chopped citrus zest.
• Cinnamon, cardamom, nutmeg and vanilla will give the jam an original flavor and fabulous aroma.

Calories: Not specified
Cooking time: Not indicated

Each housewife has her own signature dish, and no matter how many other dishes she prepares, everyone expects to see exactly this, her signature dish, on the festive table. This is exactly what happens when we come to visit my aunt. It doesn’t matter at all what occasion we are gathered for: a birthday, a holiday, or just because, but the hospitable hostess always sets the table with delicious dishes. An invariable dish is fish marinated with vegetables, and, as for me, it tastier dishes I haven't tried it anywhere else.
Although the recipe for marinade for fish from carrots and onions with vinegar seems to be simple, I even prepared it at home several times, but I can’t make it as tasty as my relative makes it. And I wrote it down from the words of my aunt and was present several times during the preparation of the dish, it would seem that there is nothing complicated there - I prepared a vegetable marinade, fried the fish, put it in the marinade and you have a great one for tomorrow! And I do everything as it should be, and my family really likes it, but as for me, my aunt’s fish is still better. Probably it’s not a matter of cooking, but something else...
If the recipe interests you, I will be happy to share it with you. The marinade itself is not difficult to prepare, you just need to saute the chopped vegetables in oil, then add spices and simmer, at the very end add vinegar and add garlic for spiciness. This marinade can then be used for any dishes, for example, to make a cold appetizer from sea fish.

- carrot root (large) – 2 pcs.,
- dried laurel leaf – 2 pcs.,
- onion – 2 pcs.,
- peppercorn fruit – 2-3 pcs.,
- vegetable oil (odorless) – 2-3 tbsp.,
- table vinegar (9% – 1 tsp),
- tomato paste – 2 tbsp.,
- fine white sugar – 1 tsp,
- kitchen or sea salt - to taste,
- water - to taste.

How to cook with photos step by step

Preparation:




First, peel the onion and cut it into half rings.
Then chop the peeled carrots on a coarse grater.




Pour a little oil into a heated frying pan and first add the onion, fry it for a couple of minutes and add the carrots, and then simmer a little.






After this, put the vegetables in another container, add spices, bay leaves, tomato paste, sugar and a little water.




Simmer them under the lid for at least an hour on low heat, and then add table vinegar.




Then bread the pieces of sea fish (hake, pollock) in flour and fry them until golden brown on all sides.






Place some vegetable marinade on the bottom of the container, then add more vegetables. We put the fish in a cool place for a day and we can serve the appetizer to the table. Fish marinated with carrots, onions and vinegar turns out surprisingly tasty.




Bon appetit!

For a marinated water guest you need cheap products. Any fish, carrots, onions, tomato paste or fresh tomatoes, salt, vinegar, usual spices ( Bay leaf, black peppercorns). Optionally, a little celery root and other spices (cinnamon, cloves).

With a ready-made dish, a hitch is possible only for aesthetes who do not like to remove fish bones during the meal. From the rest, expect delight and requests for more, even if you are too lazy to remove bones from the fillet.

Let's decide on the fish: any will turn out delicious! But you can take into account the nuances to suit your goals. On average, river beauties have less fat and more bones. And in sea ​​fish often few seeds. Vivid examples- pike perch, tuna and all salmonids (pink salmon, salmon, sterlet, chum salmon, etc.)

The most profitable way to repeat the success of our grandmothers is to prepare the cheapest fish fillet. These are hake and pollock. The fish themselves are a bit dry, but have dense flesh that holds its shape well. They fit perfectly into any marinating option. We described the recipe with photos using pollock as an example.

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How to cook marinated fish

• Cooking time: up to 45 minutes + marinating for 4 hours in the refrigerator
• Calorie content per 1 serving - no more than 280 kcal

For 4-5 servings we need:

• Fish (we have pollock) - 700-800 g
• Carrots - 1-2 pieces (200-250 g)
• Onion - 1-1.5 pcs. (100-150 g)
• Celery (optional) - 50 g
• Tomato paste - 2-3 tbsp. spoons
• Vinegar, 9% - 1 tbsp. spoon
• Bay leaf - 1-2 pcs.
• Black pepper (peas) - 3-4 pcs.
• Salt - 1 tbsp. spoon + ½ teaspoon
• Sugar - 1 tbsp. spoon
• Vegetable oil - 2-3 tbsp. spoons

How to cook.

As often happens with delicious budget options, it takes a little trouble. First, prepare and fry the fish, and then simmer it in semi-prepared vegetables with tomato marinade. You can prepare a recipe sequentially, or parallelize processes without a minute of downtime.

Let's start with the fish - prepare portioned pieces.

If the fish is fresh, clean it and cut off the fins. If we are preparing frozen fillets, we set them to defrost in advance - preferably overnight, on the bottom shelf of the refrigerator.

When we don’t want to bother with bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut it into fillets, removing all the bones. We always leave the skin on the fish.

If you're not too lazy, let's decorate a cheap fish according to "grandmother's secrets".

Pour 2-3 glasses of water into a deep bowl and dissolve 1 tablespoon of sugar and salt in them (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and harmoniously salt it. During this time, you can cut vegetables.

If you don't want to bother with soaking, Just put the chopped fish in a bowl, add some salt and mix.

Let's start with the vegetables and marinade.

An important point is how to cut carrots. It is best to use straws, then it will stand out in appetizing pieces even after stewing. The classic Berner grater with v-shaped attachments helps us out. If you don’t have a suitable assistant and don’t want to chop with a knife, grate the carrots using a regular grater - only on a large one.

We cut the onion, as the family likes, or into cubes. But the most delicious options - quarter into rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot sticks.

If desired, add celery root and chop like carrots. If you are cooking for guests with unknown tastes, it is worth remembering that celery is not an acquired taste and is noticeable by smell even when cold.

In a deep saucepan, first fry the onion for 2 minutes, stirring. Then add carrots - 3-4 minutes. The onions will become translucent and the carrots will soften and sink.

Read how to make a marinade with fresh tomatoes at the end of the article.

Shake the tomato paste and a little water until it reaches the consistency of sour cream and add to the vegetables. Stir and taste for acid and salt.

If the marinade lacks sourness, it’s time for vinegar. We rarely use more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you need to adjust it to taste according to your preferences.

Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acidity to marinate the fish. In cold food, the acid is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.

Add spices and simmer for another 2 minutes. The marinade is ready to meet the main character.

Fry the fish until golden brown.

In the classic recipe, it is very important to fry the fish step by step in flour until golden brown.

Dip the fish pieces in flour, shake off the excess and fry in a frying pan in well-heated oil on both sides - 2-3 minutes on each side.

Place these half-finished fish pieces on vegetable pillow in a saucepan with stewed vegetables. There should also be vegetables on top. If necessary, add a little water so that the vegetable mixture covers the fish well. Simmer the fish under the marinade for 5-7 minutes - until full readiness. The time depends on the size of the fish pieces. At the end we taste it, adding more salt if desired - a pinch at a time.

From ready-made dish Take out the bay leaf and let it cool. Let marinate in the cold for at least 4 hours.

• You can do it differently: fry the fish until fully cooked and when hot, arrange in layers with hot prepared vegetables. Before the carrots and onions are ready, you will need to simmer them for 10-15 minutes after adding tomato paste and vinegar.
• And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.

How to get rid of extra calories?

We deviate from the classics altogether and skip the roasting. We immediately select the fish for stewing with a tomato-vegetable mixture.

We follow all the nuances. We place the main character on a pillow of vegetables and cover them with them. It will take a little longer to simmer well raw fish and vegetables - up to 15 minutes.

Three places for a delicious idea on your menu.

1. Spicy fish is especially appropriate as an appetizer. The pieces will playfully make friends with Borodino bread or boiled potatoes.
2. Or we eat Soviet classics as a main course with the usual side dish - buckwheat and other cereals, potato stew, stewed cabbage.
3. And if we want to include the recipe in a diet for weight loss, then we lighten it from butter and flour, as described above, and eat it for dinner or lunch, taking into account the calorie content - on its own or accompanied by a light vegetable salad.

Diet recipe: low fat and zero bones

What is remarkable about the Soviet masterpiece is its ease of alteration. We offer you the second option - completely boneless, airy, with maximum protein, without excess fat and carbohydrates.

1. First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to remove large and small bones from completely cooked fish pulp.
2. The bonus of this method is less oil and no flour, since we don’t fry anything. Just simmer the vegetables until cooked: after adding tomato paste, this will take 10-15 minutes.
3. Pour the marinade over the finished fish fillet, cover with a lid and let cool. Place in the refrigerator to steep for 4-5 hours. Even tastier - for the whole night.

The calorie content of dietary fish (calculated based on the quantity from the classic recipe above) is no more than 250 kcal per serving.

How to make marinade with tomatoes instead of paste

Two simple ways, which will delight you in spring and summer.

1. Let's make a cross-shaped cut on the butt of the vegetable, pour boiling water over it for 1 minute, take it out and peel it. Cut the peeled tomato into small pieces and put it in a saucepan with the carrots and onions.
2. Or cut the tomato into 4 parts and grate it on a medium grater, turning the pulp towards it. As a result, the skin will remain in your hand, and you will not have to add a lot of water, since the necessary liquid will be released from the tomatoes when crushed.

We remember that testing is the key to culinary success. You can always add fresh tomatoes tomato paste for color, and vinegar for the desired sourness.

We will be glad to know that the first time you succeeded very well. delicious fish under the marinade. The classic recipe with photos is easy to prepare step by step, and new ideas allow you to fit the appetizer into any menu. We have bouts of nostalgia for menus from the last century. It’s especially nice to cook those classics that are pleasing in themselves and effortlessly take on a new meaning to suit modern standards of healthy eating.

Carrots are a unique product that can be the perfect addition to almost any dish. Soups, appetizers, salads, hot dishes - all this is the area of ​​application of the humble vegetable. orange color. Carrots are very useful in their raw form, but most often they can be found as a side dish or an additional component of a more complex dish. Take, for example, carrot marinade. By itself, it is unremarkable, and therefore hardly anyone will want to eat it with spoons. But as a flavoring and aromatic additive it is simply irreplaceable. What is carrot marinade? In order to prepare it, you must have in stock following products: carrots, onions, ketchup, salt, a little sugar, vinegar, red or ground black pepper, a clove of garlic and some herbs.

The number of components is selected according to taste, and the cooking technology should be as follows:

1. Boil the carrots and then grate them carefully on a coarse grater.
2. Cut the onion into cubes and fry in oil until soft.
3. In a deep frying pan, combine carrots, onions, salt, sugar and ketchup. Dilute the resulting mixture boiled water until mushy and bring to a boil over low heat.
4. Then add the remaining ingredients according to the recipe, mix everything well and remove from the stove.

This carrot marinade can be eaten both hot and cold. It tastes a little like the well-known zucchini caviar. Just as soft and tender. It can be eaten as a sandwich, placed on bread. In addition, believers use carrot marinade during religious fasts. During the period of strict prohibitions, this product can serve as an excellent addition to pasta, cereals and potatoes.

There is another dish that uses carrot marinade. Its recipe is probably familiar to everyone. This means “marinated fish”. For the cooking process you will need:

The dish is easy to prepare:

1. The fish must be washed, cut into pieces, sprinkled with pepper, salt and set aside for a while.
2. Then lightly fry each piece in boiling oil. As soon as the fish is ready, you can start the marinade.
3. Fry grated carrots and onions, cut into half rings, for 5-6 minutes in a separate frying pan.
4. Then add ketchup to the mixture and leave for another 5 minutes. You can pour a little water into the pan.
5. Gradually add the remaining ingredients and simmer all together for another 10 minutes.
6. Place in a deep saucepan fried fish and cover it with a layer of marinade at least 1 centimeter thick on top. The number of layers obtained will depend on the amount of fish and the size of the pan.
7. When the dish is completely assembled, all that remains is to add a quarter glass of water. Then cover the pan tightly with a lid and leave to simmer for another 10 minutes.
8. Now you can let the product cool a little or eat it hot. It's whatever you like.

There is another way to prepare carrot marinade. In this case, the product will be a real cold appetizer. To prepare you will need:

• 0.5 kilograms of carrots;
• 1 tomato;
• 2 onions;
• 100 grams of ketchup;
• 1 jar of canned fish;
• a teaspoon of sugar;
• a little salt;
• peppercorns;
• bay leaf;
• If desired, you can add cloves.

Cooking begins with preparing the ingredients:

1. Cut the onion into medium cubes and chop the carrots using a grater.
2. Fry the onion a little in oil and place it on the bottom of a thick-walled pan.
3. Pour ketchup on top and place peeled tomato rings.
4. Then add a few peppercorns and half a grated carrot.
5. Next, lay out the fish, gently mashed with a fork. Top with ketchup, tomato, pepper, bay leaf and sugar again.
6. The last layer of the remaining carrots is laid out. You need to add it to the pan hot water. After this, cover with a lid and put on fire. The dish is stewed for an hour.
7. When finished, add salt, mix everything thoroughly and let cool slightly.

This unusual dish will be an excellent side dish for boiled potatoes and meat.

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Fish under marinade, a dish known to everyone who has not tried it as a main dish, hot with mashed potatoes or as a cold snack.

A universal dish that is suitable for both festive table, and in the daily menu.

Very easy to prepare, does not require any special ingredients, is quick to prepare and very tasty.

To prepare it, you can take almost any fish, preferably, of course, one that has few small bones, sea, river, fresh, salted, although then first you will need to soak it from salt.

The remaining ingredients are onions and carrots.

Classic marinated fish recipe

The simplest recipe since our grandmothers

We will need:

• fish fillet, cut into portions 400 g
• one large onion
• 4 – 5 carrots
• tomato paste, can be prepared with tomatoes or a mixture of tomato paste and tomatoes
• vinegar,
• salt,
• pepper

Cut the onion into half rings, or finely cubed, in general, as you like or are used to

Grate the carrots on a coarse grater; it is better, of course, to cut them into thin strips

Salt and pepper the fish pieces on both sides, roll in flour

Heat the vegetable oil in a frying pan and lay out the fish, fry on both sides, there is no need to bring it to readiness, it is enough for it to set with a light crust

Remove the fried pieces, add vegetable oil if necessary and fry the onion until transparent

Add carrots and fry along with onions

Add tomato paste with tomatoes; if you use only tomato paste, you need to dilute it with water until it becomes sour cream; if you use only tomatoes, it is better to remove the skin and finely chop or grind through a meat grinder

Let fry a little, add water so that the onions and carrots are covered with water, add a bay leaf, a few black peppercorns, salt and add sugar to taste, let simmer for a couple of minutes

Add a little vinegar, now look at your taste preferences, if you have a marinade with tomatoes, then they already give off sourness, so try the marinade, adjust to taste, for spiciness you can add a little red pepper.

Place the fried fish pieces in the marinade and distribute them so that the vegetables are under the fish and above the fish; if you have a lot of pieces, you can lay them out in layers

Add water to the top layer of vegetables, cover with a lid and simmer until the fish is ready for 5 - 10 minutes, it depends on the size of your pieces.

When ready, transfer everything into a saucepan, let it brew for a bit, you can eat it hot with a side dish, or you can let it cool, put it in the refrigerator and serve as a cold appetizer.

Cooking fish in the oven is very simple and won’t take you much time.

Everything you need to prepare it. This recipe uses coho salmon fish, but you can use any fish, as long as it is firm and without small bones

First, you need to cut the coho salmon into steaks and add salt to the flour

Then roll the steaks on both sides in flour.

Then they need to be fried on both sides in vegetable oil in a frying pan until golden brown.

Cut onions into half rings

Grate carrots to prepare Korean carrots

Fry the onion in vegetable oil until transparent and add the carrots

Since carrots require a lot of oil when frying, I advise you to add a couple of tablespoons of vegetable oil

Add 2 glasses boiled water, 3 – 4 tbsp. spoons of tomato paste

Mix everything, add salt, sugar, black peppercorns, bay leaf and cloves

Mix everything well again, add another glass of water, simmer over low heat at closed lid 10 – 15 minutes

When the marinade is ready, put half of the marinade in a baking dish

Place fish on top

Spread the rest of the marinade onto the fish, cover the top with foil and place in the oven preheated to 180 degrees for about 40 minutes.

The marinated fish is ready, the aroma is amazing, it can be served hot, but it is especially tasty when it cools down and sits in the refrigerator for about 8 hours, then it will be an excellent appetizer for any table.

Watch the video on how to cook marinated fish according to Lazerson’s recipe

Video recipe for cooking marinated fish in a slow cooker