2020-08-13 / test@t
Fish dumplings in tomato sauce
Eating fish on Friday night, as the Talmud prescribes, is a centuries-old tradition of all Jews in the East and West. Fish cutlets (or dumplings) are the most popular kosher dish due to their simple preparation and great taste, even when eaten cold.
Ingredients
- minced fish -350g
- green onion - 12g
- vegetable oil - 55g
- tomato sauce - 330g
- fresh mint - 5g
- beans - 65g
- fish broth -210g
- Fish Crill spices - 3g
- vegetable oil -100g
- ground cumin -3g
- sweet paprika -3g
- ground coriander - 3g
- black chili pepper -100g
- garlic -25g
- pillati sauce -2500g
- sugar -10g
- red chili pepper -100g
- onion -300g
- dry white wine -100g
- salt -25g
- carp fillet - 140g
- pike fillet -270g
- pike perch fillet - 400g
- chicken egg - 2 pcs.
- boiled carrots - 30g
- fried onions -90g
- chiabatta - 20g
- soy milk - 40g
- spices - 0.1g
STEP-BY-STEP COOKING RECIPE
Step 1
For the sauce: Cut the onion into medium-sized cubes. In a preheated saucepan with butter, fry the onion until golden brown, then add spices and fry for 3 minutes.
Step 2
Put the garlic in wedges on top of the fried onions, add the chili peppers (red and black) and pour in the wine. Cook until the wine evaporates, 3-4 minutes.
Step 3
Add pilati sauce, sugar, salt and simmer over low heat for 30-40 minutes. Then cool down - the tomato sauce is ready.
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