Pink salmon with sauce

Category: Fish dishes
Pink salmon with sauce

Ingredients

Fillet of pink salmon ~ 1 kg.
Large onion 4 things.
Large carrots 2 pcs.
Tomato sauce (whichever you like best) 250 ml.
Hot water 250 ml.
Salt ~ 1 tbsp. l.
Bay leaf 2 pcs.
Black pepper 6 pcs.
Allspice 3 pcs.

Cooking method

  • Pink salmon with sauceCut the pink salmon fillet into small portions.
  • Pink salmon with sauceAdd some salt to the flour and lightly brew fish pieces in it, which are fried in a pan, but not overcooked, the fish should grab a little so that it does not fall apart in the future.
  • Pink salmon with sauce
  • Pink salmon with sauceCut the onion into half rings and fry in vegetable or olive oil until transparent, add a little salt.
  • Pink salmon with sauceGrate the carrots on a coarse grater or cut into strips and fry until soft in vegetable or olive oil, lightly salt.
  • Pink salmon with saucePut half of the fried onions on the bottom of the saucepan.
  • Pink salmon with sauceNext, half the fried carrots.
  • Pink salmon with sauceOn top of the carrots, half the fish.
  • Repeat all the layers again, leaving some vegetables to lay on top of the fish.
  • Pink salmon with sauceTake a half-liter jar of your favorite sauce, top up the jar with hot water to the top, and mix everything well, pour it into a saucepan with vegetables and fish.
  • Place the saucepan without a lid on the stove and bring the contents to a boil at maximum temperature. Then reduce the temperature to a slight boil of the sauce, and hold the saucepan for another 5 minutes on the stove. Then cover the saucepan with a lid and remove from the stove.
  • Pink salmon with sauce
  • The dish can be eaten both hot and cold, but the longer it is infused, the tastier it is.

Note

Thank you very much to my sister for sharing this recipe with me. Not a single holiday in her house is complete without this dish. It is very convenient that such a fish can be prepared in advance.

Helen
Tatyana, (y) great !!! I make pollock in the same way, about 40 years old ... very tasty ... and really, what's hot, what's cold ...
Tatyana1103
Quote: Helen
I also make pollock, about 40 years old.
Helen, I hope I didn't repeat your recipe, I seemed to check everything, did I really miss it
Helen
Quote: Tatyana1103

Helen, I hope I didn't repeat your recipe, I seemed to check everything, did I really miss it
yes no no !!! I cook it, but I didn't expose the recipe
Rituslya
What a fish !!! Mmmm !!!
To me, this fish also reminds me of something from distant childhood.
Tanya, thanks! Thank you very much!
I will definitely cook!
Tatyana1103
Prepare Ritochka for health, the fish can be stored in the refrigerator for quite a long time without losing its taste.
Iri55
I also do this fillet rybkino. It seems to me that it tastes better even when cold. Everything will be saturated. Numb.
Thanks for reminding me.
Tatyana1103
Quote: Iri55
Thanks for reminding me.

Stafa
Thanks for the recipe. It turned out to be a very tasty fish. Overcooked in a frying pan, but cooked in a pressure cooker.
Tatyana1103
Svetlana, glad that I liked the fish

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