Marinated fish

Marinated fish is a classic dish in which tender pan-fried fish is layered with a sweet and savoury vegetable marinade. This dish can be served both hot and cold and is perfect as a starter or main course.

White fish is low in fat and a great source of lean protein. The addition of vegetables like carrots and onions provides a good dose of vitamins, while the use of vinegar in the marinade offers a natural preservative that enhances the dish’s flavour without adding unhealthy fats.

This traditional recipe combines the delicate texture of fish with the sweet, sour, and savory notes of the vegetable marinade. The addition of various dressing options can bring different twists to this classic dish, making it both versatile and flavorful.

Ingredients:

- 600g of white fish fillets (such as cod, haddock, or pike)

- 2 medium carrots (grated)

- 2 medium onions (thinly sliced)

- 2 tomatoes (or 2 tbsp tomato paste)

- 1 bay leaf

- 1 tsp sugar

- 1/2 tsp black pepper (freshly ground)

- 1 tbsp vinegar (5% white or apple cider vinegar)

- 100 ml water

- 4 tbsp vegetable oil (for frying and sautéing)

- Salt to taste

- Flour for coating fish

- Fresh parsley (for garnish)

Prepare the Fish:

Rinse the fish fillets under cold water, pat them dry with paper towels, and cut them into portions.

Lightly salt and pepper each piece of fish and then coat the fillets in flour.

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the fish pieces for about 3-4 minutes on each side, until golden and cooked through. Set them aside on a plate lined with paper towels to absorb excess oil.

Prepare the Marinade:

In the same pan, add a little more oil and sauté the onions until they are soft and translucent about 5 minutes.

Add the grated carrots to the onions and continue to sauté for another 5 minutes.

If using fresh tomatoes, peel and chop them, then add them to the pan. If using tomato paste, mix it with 100 ml of water and pour it over the vegetables.

Add the sugar, vinegar, bay leaf, salt, and pepper to the mixture. Stir everything together and simmer on low heat for 10 minutes, allowing the flavours to meld.

Combine the Fish and Marinade:

In a large, shallow dish, layer the cooked fish fillets, then evenly spread the vegetable marinade over the top.

Cover the dish and let the fish marinate for at least 2 hours in the refrigerator, or overnight for the best results. The longer it marinates, the better the flavours will develop.

Alternative Serving and Dressing Suggestions:

Lemon Herb Dressing: For a fresher twist, you can serve the fish with a simple lemon and herb dressing. Whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and a pinch of salt and pepper. Drizzle over the fish right before serving and garnish with freshly chopped parsley or dill.

Creamy Marinade: If you prefer a creamy version, add 2-3 tablespoons of sour cream or mayonnaise to the vegetable marinade towards the end of the cooking process. This gives the dish a rich and smooth texture, which pairs well with the tangy vegetables.

Mustard Vinaigrette: Another excellent option is to serve the fish with a mustard vinaigrette. Combine 2 tablespoons of Dijon mustard, 1 tablespoon of white wine vinegar, 4 tablespoons of olive oil, salt, and pepper. This adds a bit of sharpness that complements the sweet and sour marinade.

Serve the fish under marinade with boiled potatoes, mashed potatoes, or a slice of crusty bread. A green salad with a light vinaigrette can also balance out the dish’s richness. It’s best to serve this dish chilled, as the flavours intensify when the fish has had time to soak in the marinade.

Storage:

The dish can be stored in the refrigerator for up to 3 days. In fact, it often tastes even better the next day after the flavours have had time to fully combine. Just make sure the fish is covered to prevent it from drying out or absorbing any unwanted odours.

Herring with a dressing

 

This dish is perfect for those who appreciate bold flavours. The combination of salty herring, creamy dressing, and the freshness of vegetables creates a well-balanced and flavorful meal.

Ingredients:

- 2 whole salted herrings (filleted)

- 1 medium red onion (thinly sliced)

- 1 apple (peeled and diced)

- 1 small potato (boiled and diced)

- 1 medium beet (boiled and diced)

- 2 tbsp capers

- 2 tbsp fresh dill (chopped)

- 1 lemon (sliced)

- Salt and pepper to taste

For the dressing:

- 4 tbsp sour cream

- 1 tbsp Dijon mustard

- 1 tbsp mayonnaise

- 1 tsp lemon juice

- 1 tsp white wine vinegar

- 1 tsp sugar

- Salt and pepper to taste

Prepare the Herring:

- Start by rinsing the salted herrings under cold water to remove excess salt. If the herrings are too salty, you can soak them in cold water or milk for an hour. Pat the fillets dry with a paper towel and cut them into bite-sized pieces.

Prepare the Vegetables:

- Thinly slice the red onion and place it in a small bowl. To soften the flavour of the onions, you can soak them in a little vinegar or lemon juice for about 10 minutes.

- Boil the potato and beet until tender, then dice them into small cubes. Peel and dice the apple as well.

Make the Dressing:

- In a small bowl, whisk together the sour cream, Dijon mustard, mayonnaise, lemon juice, white wine vinegar, sugar, salt, and pepper. Adjust the seasoning to your taste. The dressing should be creamy with a balanced sweet and tangy flavour.

Assemble the Dish:

- On a large serving plate, arrange the herring pieces. Scatter the diced potato, apple, beet, and softened red onion over the fish.

- Sprinkle capers and fresh dill on top of the herring for extra flavour.

- Drizzle the prepared dressing evenly over the herring and vegetables. Garnish the plate with lemon slices for a fresh, citrusy touch.

Serving Suggestion:

- Herring is often served with dark rye bread or boiled potatoes. You can also pair it with a crisp green salad on the side. The dressing adds a creamy, tangy contrast to the rich and salty herring, making it a delightful appetizer or light meal.

Additional Dressing Option:

For a more traditional approach, you can serve herring with a mustard dressing made with 2 tbsp mustard, 1 tbsp sugar, 2 tbsp vinegar, and 3 tbsp vegetable oil. This dressing enhances the natural flavours of the fish with a sharp and slightly sweet taste.

Storage:

If you’re preparing the herring in advance, you can store it in the refrigerator for up to two days. Just make sure to keep it covered tightly to maintain freshness.

Cold appetisers of fish and seafood

The most popular homemade cold fish snacks are salty herring snacks. Salted herring needs a preliminary soaking in cold water or milk or a cold infusion of strong tea. The duration of soaking depends on the flavour. It should be noted that in the hot season, the liquid should be changed periodically to avoid spoilage of the product; the change of liquid also contributes to the complete removal of salt. Soaking favourably affects the taste of herring: it becomes softer, tender, and juicier. In cold water or milk soak herring with a thicker meat consistency, and in tea infusion - soft herring.

As a garnish well combined with herring to taste onions, boiled potatoes, carrots, beets, as well as pickled cucumber, and hard-boiled eggs. Herring and garnish with a special mustard dressing or a mixture of vinegar and vegetable oil.

An excellent cold snack is made of boiled fish. Boil fish in the same way as for second courses, but make sure that it does not overcook, otherwise it is difficult to cut. To cut fish into wide and thin slices, use a large, sharp knife.

Those who do not like the specific odour inherent in some seafood can be advised to cook it in cucumber brine. A pleasant peculiar flavour acquires boiled cold fish under mayonnaise. This method of preparation is suitable for all fish, but best of all for lean fish.

For pouring dishes use, as a rule, that fish, which is tasty in boiled form, excluding bony and crumbly fish.

The broth or broth obtained by boiling fish is used to make jelly. The amount of added gelatin depends on the strength of the broth. So, for 1 cup of broth from under the pikeperch, cooked with the head and skin, enough 1-2 grams of gelatin.

Gelatin soaked in cold boiled water, taken in five times the weight of gelatin. Broth or broth should be boiled over low heat for 3-5 minutes, then pre-soaked gelatin and stir the broth until boiling and complete dissolution of gelatin (boiling broth with gelatin can not - from this, its gelling properties deteriorate). To get a more transparent jelly, add 1 raw egg white for every 4-5 glasses of broth. Beat the protein in a bowl with a whisk or fork, pour a glass of cooled broth or broth, add a tablespoon of vinegar or lemon juice, stir and pour into boiling broth or broth.

Cover the pot with the broth with a lid and place over low heat. As soon as the broth boils, remove the pan from the heat, let the broth stand for 15-20 minutes, and then carefully, without shaking, strain through a napkin. With bay, fish is well combined with horseradish or mayonnaise, which are served separately in a saucepan.

Sufficiently fleshy fish should be chosen for stuffing. Garnish this snack with boiled vegetables and serve it separately in a saucepan horseradish with vinegar or mayonnaise, in which you can add grated horseradish.

Small fish and fish fillets can be made into fish under marinade.

The heat treatment of seafood used for cold appetisers is described in the recipes below.