This dish is best using a fillet of pollock caught by the Russian Fishing Company (RRPK) in the cold waters of the Pacific Ocean. In the absence of this still scarce product, you can use cod, haddock or pollock fillets from other manufacturers.
We cut the fish into pieces 3-4 inches wide, gently roll them in flour mixed with salt and pepper, and fry in a frying pan in light vegetable oil over medium heat. The fish cannot be overcooked, it should remain juicy.
To prepare the marinade use:
- onions (2 onions)
- carrots (2-3)
- canned tomatoes or tomato puree
- Bay leaf
- clove
- thyme
- black pepper
- salt
- sugar
- White wine
- light olive oil.
Onions and carrots cut into thin strips, put into a saucepan, add butter and fry for 10 minutes. Add a glass of tomato puree and spices, close the lid and simmer for 15 minutes, stirring occasionally. Add half a cup of white wine, a spoonful of sugar, salt and simmer another 5 minutes. Let it cool.
Combine the fish and the marinade and the dish is ready to eat.
Marinated fish goes well with pink and white Bandol and white Burgundy, for example, Chablis.
