Sea trout baked with bread filling and herbs
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.
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