2020-08-13 / test@t

Fish parcel of cheese, onions and carrots with sweet and sour beets

Fish cooked in a parchment envelope seems so simple and bland at first glance. It's all about the nuances and the accompanying products. We supplement our cheese with fried onions and carrots and decided to serve it with pickled beets.

Ingredients

4 medium boiled or baked beets
1 kg of fish cheese
2 large onions
4 young medium carrots
3-4 cloves of garlic
juice of half a lemon
salt, freshly ground black pepper
1 bay leaf
100 g of liquid honey
150 ml red wine vinegar
vegetable oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the beets into 5 mm thick slices and transfer them to a bowl. Mix all the ingredients for the marinade. Pour in the beets and shake the bowl to combine the contents of the bowl. Leave it on for 30 minutes.

Step 2

Defrost the cheese on the bottom shelf of the refrigerator. Peel off the scales. Slit the abdomen and remove the entrails. Rinse each fish quickly and dry with a paper towel. Season with salt and pepper.

Step 3

Cut the onion into rings 5 mm thick, cut the carrots in half lengthwise. Sprinkle the prepared ingredients with lemon. Preheat a dry skillet and brown the vegetables quickly, 15-20 seconds on each side. They need to be fried.

Step 4

Fold two large sheets of baking paper (about half the size of a baking sheet) in half. Expand. Place them one on top of the other on a baking sheet. Put the cheese in the center of one half, laying it with onion rings and carrots so that the fish do not come into contact with each other. Put one fish with its tail up, the other - next to it - with its tail down. Drizzle with leftover lemon juice. Cover with the other half and fold the edges several times to close the parcel. Bake in an oven preheated to 180 ° C for 10-15 minutes, depending on the size of the fish.

Step 5

Throw the beets on a sieve, drain the marinade (it will not be useful to us). Transfer the parcel post to a large dish, open. Serve cheese with beets.

Preparation time

30m

Cooking time

30m

Catalog