2020-08-13 / test@t

Fried peled with pickled vegetables and homemade mayonnaise

The small peled fish can most often be found dried. How delicious it is! But what if you bought frozen peled ?! Defrost on the bottom shelf of the refrigerator, of course, and make a delicious snack.

Ingredients

1 kg of peled
vegetable oil
salt, freshly ground black pepper
300 g carrots
300 g sweet onion
300 g sweet red pepper
150 ml white wine vinegar
150 ml dry white wine
150 g of sugar
homemade mayonnaise
lemon juice
ground paprika, better smoked
green onion stalks
a handful of parsley leaves

STEP-BY-STEP COOKING RECIPE

Step 1

For pickled vegetables, cut the pepper in half, remove the partitions and seeds. Cut onions, carrots and red peppers into thin and long strips. Combine vinegar, white wine and sugar in a bowl. Add 100-150 ml water and stir until sugar dissolves. Pour over vegetables, stir and leave for 1 hour.

Step 2

For the sauce, mix mayonnaise with finely chopped onions and parsley. Season with lemon juice and paprika.

Step 3

Defrost the peled on the bottom shelf of the refrigerator. Peel off the scales. Slit the abdomen and remove the entrails. Remove the gills. Rinse each fish quickly and dry with a paper towel. Use a sharp knife to make several diagonal cuts on both sides of the fish. It is not necessary to cut through the fish to the end. Mix vegetable oil with salt and pepper. Rub the mixture into the fish.

Step 4

Place the fish on a baking sheet lined with baking paper. Cook in an oven preheated to 200 ° C for 3-4 minutes. Carefully remove the baking sheet, turn the fish over and cook for another 2-3 minutes. Divide the fish into bowls. Serve hot with pickled vegetables (previously drained marinade) and mayonnaise.

Preparation time

Cooking time

30m

Servings

Catalog