I won't say that I stock up on fish preservation in large quantities, but still a couple of jars must be. Usually my preference falls on a hearty salad with pollock. I cook it with carrots and onions. To taste, you can add a little garlic.
Ingredients
- Pollock (fillet) – 1 kg
- Carrots - 150 g
- Onion (medium) – 2 pieces
- Tomato paste - 50 g
- Vinegar - 60 ml
- Vegetable oil - 3 tbsp.l.
- Bay leaf - 2 pieces
- Allspice - 4 peas
- Sugar - 1 tsp.
- Salt - 1 art.l.
- Water - 1 l
Step-by-step cooking recipe
Cut the pollock fillet into small pieces.
Grate the carrots, chop the peeled onion.
Fry onions and carrots in oil until golden brown.
Put spices, fried vegetables and pollock pieces in jars.
Boil water, add tomato paste, sugar and salt.
Pour the marinade into the jars of fish and sterilize for 15 minutes.
Carefully remove the jars from the sterilization bath, pour in the vinegar and roll up.
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