Fish in Greek - a fairly popular dish in the daily menu of housewives.
Type of kitchen:
Cooking method :
In the oven
- 1 kg of hake
- 2 carrots (about 400 grams)> 300 g of celery root
- 250 ml of tomato juice (or 50-70 g of tomato paste and 120 ml of water)
- 2 bulbs
- 2 eggs
- 120 ml of water
- bread flour
- 5 peas sweet pepper
- 2-3 bay leaves
- salt, pepper to taste
Recipe for cooking at home
Peel onion and cut into small pieces.
Heat 2-3 tablespoons in a frying pan. vegetable oil on a small fire and pour onion. Fry it to transparency for 3-4 minutes, stirring constantly with a spatula.
Meanwhile, peel the carrots and celery root from the peel, grate vegetables on a large grater. Add the carrots, celery, laurel leaves, peppercorns, pour in water and mix into a frying pan with onions.
Stir and simmer the vegetables for about 15 minutes with a gentle boil. A little salt and pepper.
Add the tomato paste and mix.
Stew for another couple of minutes, occasionally stirring.
Heck rinse (gutted, remove head, tail and fins if necessary) and cut into large chunks.
Add pieces of fish to a plate, add salt and pepper to taste. It is advisable to leave the hake for half an hour at room temperature.
Eggs to drive into a saucepan, lightly salt and pepper. Each piece of fish alternately roll in flour, then dipped in egg yolk and again roll in flour.
Fry fish on high heat from both sides to a reddish color in 2-3 tablespoons. vegetable oil. Then reduce the heat to a minimum, cover the frying pan with a lid and fry another 3-5 minutes to bring the hake to readiness.
Transfer the fried hake to the goose bass or deep baking dish.
Cover the fish with vegetables and send it to a preheated 160 / 180С oven for 15-20 minutes.
Serve the fish in Greek to the hot table, decorating with fresh herbs. Bon appetit!