For the recipe you need:
- lax – 1 kg
- carrots – 3 pcs.
- onion – 2 pcs.
- flour – 2 tbsp.
- starch – 2 tablespoons
- vinegar (70%) – 1 tsp
- black pepper (peas) – 5-6 pcs.
- bay leaf – 1-2 pcs.
- vegetable oil (for frying) – 2 tbsp.
- black pepper (ground) – to taste
- salt to taste
To cook pink salmon marinated with carrots, you need …
Peel the pink salmon, cut off the fins and rinse the fish under running water. Dry the pink salmon with paper towels, cut it into portions.
In a bowl, combine flour and salt, rolling each piece of fish on all sides. Then heat vegetable oil in a frying pan and fry the fish pieces on both sides until golden brown. Transfer the pink salmon to an oven dish and place in an oven preheated to 200 ° C for 20 minutes.
While the fish is baking, make a marinade. To prepare the marinade, cut the peeled carrots into cubes and the onions into thin half rings.
Transfer the onion to the heated oil, fry it until soft, then add the carrots to the onion and continue to fry everything together for another 5-7 minutes, not forgetting to stir.
Then pour a little boiled water into the pan so that it almost completely covers the vegetables, add vinegar, peppercorns and bay leaves, salt and pepper to taste. Swim everything on low heat for 15-20 minutes. After the specified time has elapsed, dilute the starch in water, pour it into the pan and continue to fry the vegetables until the marinade thickens.
When the marinade is ready, transfer it to the baked fish and return to the oven for 5-7 minutes.
Finished pink salmon marinated with carrots is equally good both hot and cold. For the second option, leave the bowl of fish on the table until it has cooled completely and then put it in the fridge overnight