Delicious Russia: Marinated pike perch

We are preparing for the Christmas and New Year celebrations! Today RBTH and our cook Yury Stefanov will make a popular and simple appetizer - marinated fish.

Marinated fish is a rather popular dish that is often part of the Russian New Year’s table. It can be served as the main entrée or as a cold appetizer (by putting it in the refrigerator and letting it soak in the marinade overnight, it only tastes better).

For marinated pike perch:

2 fillets of pike perch

2 carrots

2 parsley roots

1 tablespoon of sunflower oil

50 ml of vinegar

50 grams of flour

1 tablespoon of sugar

Black pepper

Bay leaf

1 onion

25 grams of tomato paste

When the recipe appeared cannot be said for certain, but one of its main components—vinegar—was mentioned as a regular ingredient in the main annals of Russian life in the 16th century, the “Domostroi”. Before tomatoes started to be widely used in Russian cuisine, fish was prepared with a so-called white marinade. However, the red marinade made from tomatoes and carrots gradually became more popular.

It’s best to use a white fish, like cod, tilapia, hake, halibut, or pike perch, as the basis. We used pike perch.

Five steps to a perfect Russian appetiizer:

1) To make the marinade, we grate the carrots and parsley root with a coarse grater and slice the onion into half rings. 

2) While all of this is frying, we take a little tomato paste with water, vinegar, and sugar - add this mix to a dry soup mixture of fried onions and carrots. We add some peppercorns and a couple of bay leaves.

3) For the fish: cut it into medium-size cubes. 

4) Roll the fish a little bit in flour and then fry the fish in the pan. 

5) As soon as the fish is fried, we put it on a separate plate and pour our marinade on top. When the fish cools, you can serve it on the table. It’s healthy and delicious. Enjoy!

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