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

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

1. Boil the carrots, and then grate gently on a coarse grater.
2. Dice the onion and fry in oil until soft.
3. In a deep skillet, combine carrots, onions, salt, sugar and ketchup. Dilute the resulting mixture with 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 bit like the well-known zucchini caviar. The same soft and delicate. It can be eaten as a sandwich on top of bread. In addition, religious people use carrot marinade during religious fasts. During the period of strict prohibitions, this product can serve as an excellent addition to pasta, porridge and potatoes.

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

Preparing the dish is easy:

1. The fish should 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 take up the marinade.
3. Grilled carrots and onions, cut into half rings, fry for 5-6 minutes in a separate pan.
4. Then put ketchup in the mixture and leave for another 5 minutes. You can pour some water into the pan.
5. Add the rest of the ingredients gradually and simmer everything together for another 10 minutes.
6. Put the fried fish in a deep saucepan and cover it on top with a layer of marinade at least 1 centimeter thick. The number of layers obtained will depend on the amount of fish and the size of the pot.
7. When the dish is completely assembled, it remains to add a quarter glass of water. Then cover the pan with a tight lid and leave to simmer for another 10 minutes.
8. Now you can let the product cool slightly or eat it hot. This is how anyone likes it.

There is another way to make a carrot marinade. In this case, the product will be a real cold snack. For cooking you will need:

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

Cooking starts with preparing food:

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

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

Cooking any kind of fish under a vegetable "fur coat" or marinade is very easy. To do this, you just need to choose a cooking method (frying, stewing, baking) and your favorite fish - mackerel, pollock, hake, sea bass, limonella, cod. The variety of this product is amazing, and onions available to everyone, carrots can be turned into an excellent juicy marinade.

Fried fish marinated with carrots and onions

The classic version of the recipe for preparing a dish under a vegetable marinade is the use of simple, generally available products that everyone has in the kitchen.

All that remains is to buy your favorite fish and start creating a fragrant, juicy dish that goes well with a side dish of cereals, pasta, vegetable purees and baked vegetables. To make fish under a healthy marinade you will need:

• hake (cod, pollock) - 0.9 kg;
• flour - 150 g;
• carrots and onions - 250 g each;
• tomato juice - 250 ml;
• spices (ground pepper and salt) - 15 g each;
• bay leaf - 1 pc. (large);
• vegetable oil - 30 ml.

One hour is enough to cook fish marinated with carrots and onions. A kilocalorie 100 grams of a dish contains 96 units.

Hake is usually sold in ice cream, so after thawing and rinsing it, you should first remove the moisture from the surface with a paper towel. Then cut the fish into pieces of 3 centimeters wide (portioned), put them in a deep container and leave to soak for half an hour with salt.

In order not to waste time, you can prepare a delicious vegetable "coat". To do this, cut the peeled vegetables in a convenient way (grated carrots, and smaller onions).

In a skillet, lightly brown the onion with 5 ml of oil for three minutes, add the carrots.

Fry vegetables until they become soft and golden brown. Then pour in tomato juice, add spices and laurel leaves. After extinguishing the marinade for ten minutes, transfer it to a separate container.

Salted hake must be fried on all sides before being rolled in flour. When the fish pieces are golden brown, transfer them evenly to another skillet.

After completing the process of frying the fish, the marinade is poured onto the surface.

After 10 minutes of heating on low heat, the fish will be saturated with vegetable juice, which in turn will add a wonderful aroma of fried hake to the whole dish and garnish to it.

Stewed fish

When cooking predatory fish, most of its juices are usually lost. You can use an excellent recipe for stewing fish, in which, with a small amount of ingredients, the dish will acquire the greatest juiciness, aroma, soaked in vegetable marinade from onions and carrots. To create fish for a wonderful vegetable "coat" you need:

• pike perch (pike, perch) - 1 kg;
• lean oil - 50 ml;
• onions and carrots - 300 g each;
• tomato paste - 150 g;
• water - 0.3 l;
• salt - 15 g;
• flour - 190 g (1.5 cups);
• pepper (ground black) - 15 g;
• sugar - 5 g;
• cloves - 3 pcs.

The fish is cooked in parallel with the marinade, which allows the dish to be cooked directly in just an hour. The calorie content of 100 grams of fish, which is perfectly combined with all side dishes, is 94 kcal.

Peeled fish should be cut into transverse pieces of six centimeters long, sprinkle with salt, leave to soak for 20 minutes. After rolling in flour, quickly fry. The pieces must have a beautiful, golden crust.

To create the marinade, you need to chop the peeled vegetables at your discretion, but the carrots are cooked faster, coarsely grated, and the onions, chopped into cubes. Fry the onion on a "drop" of oil (5 minutes), and when it becomes transparent add carrots to it.

After another seven minutes, add water to the vegetables, add pasta, sugar, salt, cloves and pepper. Put out the marinade for ten minutes and pour the pike perch.

Put in layers of marinade and pike perch in a saucepan, alternately. The top layer should be a marinade (you can cook a little more). Put out the dish, heat it on low heat for twenty minutes. You can serve it with a side dish, salad, or simply with rye bread.

How to bake fish in the oven

With a little imagination, you can create a culinary masterpiece that will delight your family, friends and guests with its originality and wonderful taste.

Baked fish marinated with onions and carrots can be made in separate portions, making it easier to serve a hearty and healthy meal. To create an appetizing and juicy fish you will need:

• cod (fillet) - 1 kg;
• carrots, cheese (hard variety) and onions - 0.2 kg each;
• mayonnaise - 70 g;
• tomato paste - 100 g;
• spices (salt, seasoning for fish) - 15 g each;
• vegetable oil - 20 ml.

The cooking time takes a little longer and is about an hour and a half. Moreover, 100 g of a wonderful dish contains 113 kcal.

Cut the cod fillet into portioned squares about 8x8 cm in size. Then sprinkle them with spices, set aside to soak, let the juice flow.

Cut the peeled vegetables - onion into strips (half rings), coarsely grate the carrots. Heat the oil in a skillet and fry the vegetables until a golden brown mass is obtained. Add the paste to the onions, carrots and mix well, supporting a little more marinade on the stove.

Spread the cod on a slightly greased baking sheet with high sides at a distance of a couple of centimeters from each other. Put the marinade on top of each piece of fish and make a light mesh of mayonnaise on top. In the oven at 180 °, bake the cod for an hour.

The cheese should be grated and sprinkled in portions 20 minutes before the end of cooking. The dish can be served hot, slightly cooled, sprinkled with herbs.

Fish for cooking under the marinade should be chosen with a low bone content, not too fatty and juicy. Other ingredients can be added to the onions and carrots in the marinade to enhance the flavor.

It can be honey, wine, mushrooms, salad peppers. The finished dish, which was stewed, fried or baked, is best left for several hours in the cool, but before cooking, you must definitely:

1. Any kind of selected fish is washed under running water, so it must then be wiped, dried, depriving unnecessary moisture - the batter will be more evenly distributed over the surface of portioned pieces;
2. When adding tomato juice, ketchup or paste, before salt, you need to taste the marinade;
3. During baking, you can avoid excessive evaporation of the juices by wrapping the fish tightly in foil.

By choosing a pan with a thick bottom, the marinade and fish will be evenly fried. You can shorten the cooking time - at the same time frying the fish in one pan, and the marinade for it - in another.

Fish dishes must be included in the diet, because they turn out to be very tasty and very healthy. There are many ways to cook fish. You can fry, stew, boil, bake fish, or you can cook it in a marinade.

Fish marinated with carrots and onions is easy to prepare, looks very impressive on the table, so you can serve such a dish not only on weekdays, but also on holidays. In addition, marinated fish can be used as a cold snack.

To prepare any marinade, sunflower oil is usually mixed with acid (most often vinegar is taken for this purpose), various spices and salt are added. Marinade improves the taste of any dish! If river fish is chosen for the dish, then the marinade will hide its specific taste, make the meat even more tender and juicy.

Marinade of onions and carrots for fish

With such a marinade, any fish will become even more aromatic, tastier and healthier!

Product composition:

• 300 g carrots;
• 200 g tomato paste;
• 250 g onions;
• half a teaspoon of sugar;
• salt;
• 150 ml of vinegar 3%;
• things 2-5 carnations;
• 6-7 pieces;
• three lavrushkas;
• sunflower oil for frying.

Cooking progress:

1. Peel washed vegetables. Cut the onion heads into half rings. Grate the carrots with medium cells. Then fry the onion in oil until golden brown. Next, put carrots in the onion and fry the vegetables for another five minutes, stir.
2. Then pour tomato paste into the carrot-onion mixture, mix and leave to simmer for 5-7 minutes.
3. Pour 50 ml of water into the pan, simmer the vegetables for another five minutes, stirring at the same time.
4. Then there are salt, spices and vinegar. With these ingredients, continue to simmer the carrots and onions for another 10 minutes. Stir sometimes.
5. In the resulting marinade, the fish will need to be left for 3-4 hours in a cold place.

You can make a marinade for fish without adding vinegar. Lemon juice is fine instead.

Marinade with carrots, lemon juice and onions

Product composition:

• one carrot;
• half a lemon;
• one head of onion;
• salt;
• a pinch of ground black pepper.

How to make a marinade?

1. Fry half rings of onion until transparent. Next, place carrots cut into strips to it. Cook vegetables for about five minutes.
2. Turn off the flame under the pan. Mix lemon juice with ground pepper and salt, pour the mixture over the vegetables. Mix.
3. Leave the vegetables to cool. Place the fish in the prepared marinade, then place it in the refrigerator for half an hour. Then the fish can be fried, baked or stewed. In any case, you get a very tasty dish.

The carrot marinade is a thick vegetable dish that has a wide range of uses.

It can act as an independent appetizer, side dish, mass for sandwiches, vegetable caviar, salads and much more are prepared on its basis.

Despite the simplicity of the products and the meager list of ingredients, the dish turns out to be very aromatic, juicy, bright and not like a simple stew of carrots.

Carrot marinade - general cooking principles

For the marinade, you need a large and juicy carrot. Sluggish root vegetables will not make a tasty dish.

Carrots need to be peeled, chopped or grated, then stewed or fried with the rest of the ingredients.

What else can be included in a carrot marinade:

Tomatoes or tomato paste;

Greens are rarely added to the marinade and, if used, then mainly in dried and chopped form. The marinade is prepared mainly in vegetable oil; it is better to use a refined aroma so as not to interrupt the aroma characteristic of vegetables.

Often a vegetable dish is diluted with canned fish. They go well with carrots and ennoble the appetizer. Of course, you can use fresh fish, but why complicate the process?

Recipe 1: Carrot marinade like in the dining room

This carrot marinade is a side dish that can be served with fish, poultry, meat. It was often prepared in Soviet canteens and was used to serve a wide variety of dishes. If desired, the marinade can be chopped with a blender and you get carrot caviar.

Ingredients 3 carrots;

2 onions;

Bay leaf;

3 peppercorns;

A clove of garlic;

50 grams of tomato paste;

A spoonful of sugar.

Preparation 1. We clean the bulbs. Chop finely and fry until transparent in a pan with the addition of vegetable oil.

2. Peel the carrots, rub them and send them to the onions, fry them together for 2 minutes.

3. Add 100 ml of water to the tomato paste, mix and pour over the vegetables. Put peppercorns, salt, sugar.

4. Cover the pan with a lid, remove the heat and simmer vegetables until soft.

5. Add a teaspoon of vinegar, chopped garlic, salt if necessary, mix well, stick in the bay leaf and turn it off after a minute. Let the marinade stand for 15 minutes before serving.

Recipe 2: Carrot marinade with sprat

Delicious version of carrot marinade with canned sprat. The dish is simple, inexpensive, yet satisfying enough. Instead of mashed tomatoes, you can use regular tomato paste or even ketchup.

Ingredients 3 onions;

5 carrots;

0.5 cups of butter;

Sprat Bank;

5 tomatoes.

Preparation 1. Take a large frying pan or cauldron, heat the oil to a haze.

2. Cut the peeled onions into cubes, fry for 3 minutes.

3. While the onions are fried, you need to prepare the carrots. We peel the roots, three on a coarse grater.

4. We send the carrots to the onions, reduce the heat, cover and simmer together until the vegetables are soft.

5. Rinse the tomatoes, dry them and cut them in half. We rub the pulp, leaving the skin.

6. Send tomatoes to carrots with onions, add salt, a little sugar, simmer for another 5 minutes.

7. Open the jar with sprat, knead the fish with a fork, send it to the vegetables. We taste it, add pepper, and more salt if necessary. If there is not enough acid in the tomatoes, then you can pour in a little vinegar.

8. Warm up the carrot marinade and turn it off.

Recipe 3: Puff carrot marinade with saury

Another recipe for carrot marinade with canned fish, this time with saury. But it differs from the previous dish in a simplified way of cooking. All ingredients are stacked in layers and stew until tender; they do not need to be constantly mixed and controlled. We use canned food in oil.

Ingredients 3 onions;

800 grams of carrots;

2 cans of saury;

300 grams of tomatoes;

You will also need a cauldron or saucepan with a thick bottom to make the marinade.

Preparation 1. Peel the onions, chop, but not finely. Put in a cauldron, fry until transparent.

2. In tomatoes, remove the stalks and the place of attachment to them, cut into circles.

3. Rub the peeled carrots and spread half of the mass on top of the onion, level the layer with a spoon. Salt, sprinkle with pepper, you can throw in a few peas and a carnation asterisk.

4. Take the tomatoes and place the circles in one layer on top of the carrots.

5. We open the canned food, if you wish, you can use less fish and get by with one jar of saury. Lightly knead the pieces with a fork, remove the backbones and lay them on top of the tomatoes.

6. Put the remaining carrots on the fish, distribute the mass evenly, salt again, you can pepper.

7. Lay out the tomato circles with the finishing layer. To make them give off juice, add a little salt on top.

8. Pour 50 grams of water into the cauldron, close the lid and put the carrot marinade to simmer over low heat for about an hour. Then you need to taste it for salt, check the softness of the carrots and you can turn it off.

Recipe 4: Carrot Marinade for the winter

If the season has pleased you with a large harvest of carrots, then you can make a delicious and simple marinade preparation. It can be used as an appetizer, instead of a side dish, or added to any first or second courses. You can use any size jar to roll the carrot marinade.

Ingredients 2, 2 kg of carrots;

800 grams of onions;

350 grams of butter;

250 grams of tomato paste;

70 ml of 3% vinegar;

3 tablespoons of salt;

6 tablespoons of granulated sugar;

4 carnation stars;

10 peppercorns.

Preparation 1. Chop the onion randomly. There are a lot of vegetables, so it is more convenient to use a food processor.

2. Pour oil into a saucepan, heat and add prepared onion, fry for 3 minutes.

3. Shred the carrots, send them to the onions, pour in 150 grams of water and simmer under the lid for 25 minutes.

4. Add tomato paste, sugar, salt, put all the spices, vinegar and mix. You can throw a bay leaf on top, but you do not need to stir it so that its smell does not become obtrusive.

5. Cover and simmer for another 25 minutes.

6. While the marinade is being prepared, you need to sterilize the jars and lids.

7. As soon as the time is up, mix the workpiece well again and place it in the container. We roll it up, cool it and send it to the cellar for storage.

Recipe 5: Carrot Marinade in a slow cooker

An option for making a very aromatic and bright carrot marinade without onions. It will turn out to be especially beautiful if you use a curly grater for cutting. To flavor the dish, you will need dried herbs, you can use an Italian mixture.

Ingredients 1 kg of carrots;

100 grams of butter;

Salt pepper;

Apple vinegar;

2 tablespoons of tomato paste;

A spoonful of dried herbs.

Preparation 1. Wash the carrots with a brush and clean. Now we cut. For this dish, it is better not to use a regular grater, but you can use any curly one or make thick straws. If nothing like that, then just cut the carrot into thin slices.

2. Now add tomato paste, salt, dried herbs to the carrots and mix everything well with your hands.

3. Put butter in a slow cooker, then all the carrots at once. Close the lid and set the baking mode for 40 minutes. Stir the marinade every 10 minutes. With the last stirring, pour in a spoonful of apple cider vinegar.

4. After the time has elapsed, you need to check the carrots for softness and taste, add more spices if necessary. If the pieces are tough, close the lid and cook for another 10-15 minutes.

Recipe 6: "From the mother-in-law" carrot marinade

This version of carrot marinade can be considered a hot salad, simple and quick. Will help out when you need to cook something in a hurry. Originally prepared with sprat in tomato sauce, you can use any other canned food.

Ingredients 3 carrots;

Bulb;

A can of any canned fish;

2 tablespoons of mayonnaise;

Preparation 1. Boil the carrots until tender, peel them, cut into slices.

2. Cut the onion, sauté in oil until golden brown. You need just a little oil so that the salad does not turn out to be too greasy.

3. We open the canned food. If the pieces are large, then we break the fish into several parts and send it to the pan to the fried onion. We melt all the liquid.

4. Chopped carrots, mayonnaise. Salt to taste, you can add black pepper. Mix everything and you're done!

Carrot dishes are tastier if you add granulated sugar along with salt. But do not overdo it, after all, marinade is not an appetizer for a sweet table.

Did you not calculate with the amount of products, and the marinade turned out to be too much? Add a little vinegar, boil for 5 minutes and roll up the excess in a sterile jar. Or you can do it even easier - put the snack in bags or plastic containers, close it tightly and send it to the freezer. And there will always be a ready-made dish at hand, which only needs to be heated.

Marinade is not only a wonderful appetizer, but also an excellent filling for pies. If the dish is already with fish, then nothing needs to be added. If it consists only of vegetables, then you can put boiled eggs, chopped sausage, meat, minced meat.

Cloves, peppercorns and bay leaves are very strong spices, the aroma of which only intensifies over time. Therefore, you need to lay these ingredients in small quantities, and after cooking it is better to remove them from the dish. This is especially true for winter harvesting.

The dish, which will now be discussed, is very simple to prepare. Delicious, which goes without saying. And versatile, which is rare. It can be served as an appetizer on a festive table, as a side dish and as an independent dish. Do you know more similar examples !? I don't remember right away. I know the carrot marinade since childhood, though it's called “marinade”. And despite the fact that this dish consists of stewed carrots, even my wife likes the marinade, who used to be very dismissive of the heat treatment of carrots. Let's move on to the recipe.

carrots 500-600 gr.

a pair of medium onions

salt (I have salt in a jar of mayonnaise)

sugar 1 teaspoon

peppercorns

Bay leaf

cloves (to taste)

canned saury 1 can

Making carrot marinade:

Peel and grate the carrots. Chop the onion, but not very finely. Average.

Fry the onions in vegetable oil, but do not fry. Take a wide and deep pan, you can use a cauldron. Put the first layer of marinade on the bottom of the pan: fried onions, pour lightly with ketchup or add peeled tomato rings, a few peppercorns and a couple of cloves. Add cloves to taste if you like its aroma.

Put half of the carrots in the second layer. We put canned fish on it, which can be cut right in the jar. Further, as in the first layer: ketchup or tomato, peppercorns, bay leaves, cloves. Cover the fish with a third layer of carrots and spices. Sprinkle the marinade with sugar on top.

Add a little hot water, cover and simmer the carrot marinade for an hour over low heat. After an hour, try the carrots, they should be soft. If it is soft, the marinade is almost ready. Salt, stir and let it brew for 3-5 minutes.

Any canned fish can be used in the marinade. Theoretically, you can take fresh, but I have never tried it, I like its taste with saury.

Hot carrot marinade can be served as a separate dish or as a side dish, for example, with meat. When the carrot marinade has cooled, it will be a great snack, including for a festive table. If you prepare the marinade specifically for a holiday snack, then it is advisable to do it earlier, so that it is infused overnight. Bon Appetit!!!

For fish made from carrots and onions with vinegar (the recipe is presented with a photo) you will need:

3 carrots.
2 onions.
Lavrushka.
Peppercorns.
Garlic
Vinegar.
A spoonful of sugar.
50 grams of tomato paste.

Preparation:

Peel and chop the onion. Then they are transferred to a frying pan. Add a few tablespoons of vegetable oil. And fried until transparent. The carrots are peeled and grated. Then they are sent to the onion in the pan. The vegetables are thoroughly mixed and stewed under a closed lid for a few more minutes.

Tomato paste is mixed with one hundred milliliters of water. Mix well and pour over vegetables. Salt, granulated sugar and peppercorns are also put there. Cover the pan with a lid, heat to a minimum and simmer until vegetables are soft.

A teaspoon of vinegar, garlic (chopped with a knife or passed through a press) are added to the mass and mixed. Turn off the fire. Before serving, the marinade must be allowed to brew a little. Bon Appetit.

Cooking marinade for fish for the winter

If a lot of carrots were born in the country, it's time to make a marinade out of them. It goes well with fish and many other dishes. This preservation can be stored for up to a year, if the hostess observes the basic conditions of its storage. to the fish we will consider below.

For the marinade you need:

2.5 kilograms of carrots.
800 grams of onion.
300 grams of butter.
250 grams of tomato paste.
70 milliliters of vinegar.
3 tablespoons of salt.
6 tablespoons of granulated sugar.
Carnation.
Peppercorns.

Preparation:

Peel and chop the onion. Peel and grate carrots. Alternatively, you can use a food processor. There are too many vegetables to chop or rub by hand. Vegetable oil is poured into a small saucepan.

Transfer the onion there and fry it for about three minutes. Transfer the carrots to the onions, add one hundred and fifty milliliters of water and stew the vegetables under the lid for twenty-five minutes. All other ingredients are added and simmer for another twenty-five minutes. You can also throw a bay leaf into a saucepan. The main thing is not to overdo it. Otherwise, instead of a pleasant smell, the marinade will acquire a too harsh aroma.

While the marinade is being prepared, the jars and lids are sterilized. After twenty-five minutes, the workpiece is thoroughly mixed, removed from the heat and laid out in a container. It remains to cork the jars and take them to the pantry or garage. Bon Appetit.

How to cook marinade for fish in a slow cooker?

Together with the marinade in a slow cooker, it is easy to cook fish at once. For this recipe, it's best to buy pollock. In order to prepare a marinade for fish from carrots and onions with vinegar in a slow cooker you will need:

2 pieces of onion.
2 pieces of carrots.
100 grams of tomato paste.
A tablespoon of vinegar.
Litere of water.
Spices.

For frying fish:

Vegetable oil.
The fish itself.

Preparation:

The fish is cleaned of entrails and washed thoroughly. Cut into portions and sprinkle with your favorite herbs. Pour two tablespoons of vegetable oil into the multicooker bowl. Spread the fish there. Fry in the "Fry" mode of the same name for two minutes on each side and transfer to a plate. Peel the onion and cut it into small cubes. Peel and rub the carrots on a medium grater. The vegetables are transferred to the multicooker bowl.

The tomato paste is mixed with some water and poured into a bowl. After setting the "Stew" mode for an hour, leave the vegetables to simmer under a closed lid. Thirty minutes later, add a tablespoon of vinegar and a teaspoon of salt.

The fish is transferred to the multicooker bowl, covered with a lid and continued to simmer for the remaining time (for half an hour). Incredibly fragrant and juicy marinated fish is ready. Bon Appetit.

Useful tips for making the marinade

Marinade for fish made from carrots and onions with vinegar will definitely turn out incredibly tasty if you follow the following tips:

1. Sugar must be added to the marinade. Thanks to this ingredient, the taste of the marinade is brighter. The main thing is not to overdo it. Otherwise, instead of a spicy snack for fish, you will get a sweetish something from carrots and onions.

2. What to do if there is too much marinade? When preparing canning, not a single portion of the marinade will be superfluous in any case. You can always just roll it up into another jar. What to do if the marinade turned out to be too much when preparing lunch or dinner for today. Everything is very simple here. The marinade can be transferred to a plastic container (after waiting for the vegetable mass with vinegar to cool) and put it in the freezer. It is not recommended to keep the marinade in the freezer for more than a week. It must be used as soon as possible.

3. Marinade = filling. Marinade is not only a great dressing for fish dishes. It can also be used as a filling for pies. If the dish is already with fish, no additional ingredients need to be added. If it's just a vegetable mass, you can add eggs, sausage, some meat or just minced meat.

4. Spices require careful handling of their quantity. This is directly related to their scent. Over time, it only gets stronger. That is why it is not recommended to put such seasonings as cloves, peppercorns or lavrushka in large quantities in any dishes. This is especially true for winter preparations.

• 1 carrot
• 1-2 onions
• 1 tbsp. a spoonful of vegetable oil
• 2 tbsp. tablespoons of tomato paste or 150-200 grams of frozen tomato puree (a great example of)
• Vinegar
• Sugar
• Allspice peas
• Ground black pepper
• Bay leaf

Marinated fish calorie content for 100 g - 107 kcal
proteins / fats / carbohydrates - 14.1 / 4.2 / 3.2

How to cook pollock marinated with carrots and onions

1. Wash the fish, gut it if necessary and remove the scales. If the carcasses are large, cut them in half, or otherwise, so that they fit in the pan. The pieces must be large.
2. Boil water, put prepared fish, coarsely chopped carrots, onion and allspice into it, salt. There should be enough water so that it barely covers the food. Cook for no more than 15 minutes, then remove the pan from heat. Leave pollock to cool in the broth - a must!
3. We will prepare the marinade for the fish in a frying pan. Peel and grate the carrots. Dice the onion. Fry vegetables in a little oil, add tomato paste. After 5 minutes, put 2-3 peas of allspice, bay leaf, add a few tablespoons of fish broth (straight from the pan with fish). Season with salt and add half a teaspoon of sugar or sweetener.
4. Simmer vegetables until tender, periodically adding fish broth from the pan. Cooking vegetables takes about 2 to 25 minutes. At the end, pour in a tablespoon of rice vinegar, stir. Try ready-made carrot and onion marinade. For any fish, be it pollock or cod, it should have a pronounced sweet and sour taste, if necessary, you can add a little more vinegar, salt or sugar.
5. Free the cooled boiled fish from the skin and bones, if necessary, cut into smaller pieces.
6. Put layers of pollock and carrot and onion marinade in a salad bowl or container with a lid. The first layer of vegetables, then fish pieces, then a thin layer of vegetable marinade, fish again, and so on.

Put the finished dish in the refrigerator, it should be infused for at least 6 hours. It can be served both cold and hot. If you increase the proportion of carrots and onions when preparing a marinade for fish, then you can do without a side dish when serving - vegetables will be an excellent substitute for it.

Pollock marinated with carrots and onions is a very budget recipe. This proves once again that adherence to a diet, contrary to popular belief, is not an expensive pleasure at all.

Video recipe with fried fish under carrot marinade (not for diet)