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Mackerel Ingredients for Tomato Sauce
- Mackerel 2 pieces
- Vegetable oil 1-2 tablespoons
- 5 cloves of garlic
- Tomato paste 2 tablespoons
- Water 500 milliliters
- Red wine 100 milliliters
- Wheat flour 1 tablespoon
- Sugar 1 teaspoon
- Salt 1 teaspoon
- Vinegar 2 teaspoons
- Pepper 1 teaspoon
- Hot paprika 1/2 teaspoon
- Bay leaf 1 piece
- Main Ingredients Mackerel, Red Wine
- Serving 4 servings
Frying pan, kitchen knife, spatula, cutting board, tablespoon.
Step 1: fry the mackerel.
Mackerel needs to be cleaned, washed and cut into chunky slices, and then grated with salt and sent to a heated skillet with a small amount of vegetable oil.
Fry the pieces of fish over high heat until golden brown on all sides. That is, approximately, by 2-3 minutes.
Here is a cast-iron frying pan, you can use a regular or grill pan.
The fish should be fried only outside, inside it is still raw.
Step 2: prepare the tomato sauce.
In another pan, heat a tablespoon of vegetable oil and fry finely chopped garlic in it for 1 minutes. Then add the tomato paste, and through 1 minute pour the water here, with flour diluted in it. Mix well.
Now add the wine, bay leaf, peppercorns, paprika, salt, sugar and vinegar. Bring the sauce to a boil and try if it is salty enough, not sour, and in which case add more spices.
Step 3: stew the mackerel in tomato sauce.
In a boiling marinade sauce, put slices of fried mackerel and bring everything to a boil again. Cover and reduce heat. Stew fish 10 minutes.
Now open the lid and continue cooking until the sauce is thicker, which you will need about 20 minutes.
Remove the pan from the heat, cover and let the mackerel cool down for 10-15 minutes.
Step 4: serve mackerel in tomato sauce.
I served mackerel in tomato sauce hot, with a side dish of mashed potatoes. But, as practice shows, after a day in the refrigerator, the fish is even tastier and can be served as a cold snack.
Enjoy your meal!