As a rule, stewed fish with carrots and onions is served to the table as a delicious goulash to garnish. That is why in the process of preparing such a dish you need to make more rich broth, so that in the future they can be plentifully watered mashed potatoes or pasta.
Fish with Carrots and Onions: Essential Ingredients
- wheat flour - a couple of dessert spoons;
- fresh carrots - three medium-sized pieces;
- onions - a pair of heads;
- any fish - one and a half kilograms;
- lemon - one fruit;
- table salt - at personal discretion;
- bay leaf - one large piece;
- sunflower oil - sixty milliliters;
- fat milk - one hundred milliliters;
- ground pepper, fresh herbs - to taste and desire.
Stewed fish with carrots and onions: the process of processing the main ingredient
It is worth noting that for the preparation of such a dish, you can use any kind of fish. For example, hake, pink salmon, pollock, zander, haddock, etc. are ideal. Thus, the purchased product needs to be rinsed in water, cleaned of scales, entrails, and then removed fins, tails and heads. Next, thoroughly washed fish must be cut into portioned pieces about five to six centimeters thick. After this, the product should be sprinkled with freshly squeezed lemon juice and left aside for thirty minutes. At this time, it is advisable to do the preparation of vegetables.
Stewed fish with carrots and onions: vegetable processing
A couple of onions and several medium-sized carrots need to be washed and peeled and husked. After this, the vegetables must be chopped into strips. You should also rinse the fresh herbs in the water and finely chop it with a knife.
Stewed fish with carrots and onions: heat treatment
To make such a goulash, you need to take a stewpan, pour in sunflower oil and lightly warm it over a quick fire. Meanwhile, pieces of fish, sprinkled with lemon juice, must be rolled in wheat flour on all sides, and then gently put into boiling fat, while reducing the fire to a minimum. When the bottom side of the product turns slightly red, it should be turned over with a spatula, put all the chopped vegetables to it, add salt, pepper, a couple of glasses of drinking water and a bay leaf. Next, you need to wait for the broth to boil, close the stewpan with a lid and simmer the fish for about twenty-five minutes. After this time, it is necessary to pour one hundred milliliters of fat milk into the dishes, keep the goulash on the fire for another quarter hour and remove the dish from the stove.
Proper serving
Cooked goulash of fish and vegetables should be poured over the side dish, sprinkle with chopped herbs on top and serve hot for dinner. It is worth noting that as a second dish, you can use not only crushed potatoes and pasta, but also cereals such as buckwheat, rice, millet, peas, etc.
When performing all the described actions in a strict order, there is no doubt that very tasty, juicy and healthy fish will be served at the table. Stewed with onions and carrots, it will appeal not only to your family members, but also to guests invited to any holiday.