Pike marinated with carrots and onions - recipe with photos and videos

If you don’t know how to cook delicious fish, then marinated pike is what you need. This is a fairly tasty and simple dish; all you need to do is make a marinade for the pike and marinate it correctly. This interesting and very appetizing dish is also called fish under a fur coat.

Marinade or fur coat are fairly simple ingredients that together create an unsurpassed flavor combination. A sauce is made from tomatoes and vegetables, which add excellent taste to the pike. This culinary miracle will go with a bang with all the side dishes.

Ingredients you will need for making:

Fresh frozen pike – a couple of medium fish;
Flour for breading – 5 tbsp. spoon;
Carrots – 5 pcs.;
Onion – 3 pcs.;
Tomato paste – a couple of spoons;
Salt, pepper - to taste;
Bay leaf – 2 pcs.

Universal marinade for fish

Ingredients:

Soy sauce.
Garlic.
Sea salt.
Olive oil.
Lemon juice.
Allspice, ground.

Preparation:

Mix all ingredients and coat the fish pieces well with the marinade.
After 30 minutes it is ready to cook.
It is enough to hold the fish over the coals for 6-7 minutes on each side.

Bon appetit!

This is interesting: Pike on coals

Recipe from the USSR

It is recommended to adjust the ratio of fish and vegetables in this recipe to your taste. And the products that make up the marinade for fried fish are:

carrots - large and bright;
tomato paste - thick;
onions - the same as carrots;
flour - you need quite a lot of it;
bay leaf and favorite spices - to taste;
salt - to taste;
sugar - optional, 1 pinch;
lean oil for cooking fish.

In these instructions, use any fish that suits your taste.

Pike with spicy marinade

Category: Snacks Fish and seafood snacks

Fresh autumn pike with a spicy vegetable marinade! A very aromatic, bright and tasty dish, and if you cook the pike whole, as I did, then such a dish will undoubtedly decorate the table for guests! It's all about the rich taste of the marinade; when cold, this is an amazing pike appetizer.

Pike Carrots Onion Bell pepper Garlic Water Tomato paste Sour cream Mustard Soy sauce Vinegar Bay leaf Black pepper Allspice Cloves Vegetable oil Wheat flour

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How to prepare fish

There are several secrets and tricks that make it easier to prepare a dish and get the best result.

After washing the fish, pat it dry with a paper towel. Firstly, this will make further work with it easier; the fish will not slip in your hands. Secondly, if you cook fish in batter, the flour and batter will be evenly distributed throughout the fish.

If you are preparing a dish using tomato paste, you need to handle salt carefully. Since the pasta is often quite well salted, you risk oversalting the future marinade. Therefore, you need to try it first.

When baking fish under foil, carefully close all the cracks so that the moisture does not evaporate. Due to poor packaging, the juice from the fish will evaporate, and its meat will become dry and tasteless.

Fish baked in the oven in mustard marinade sauce

Let's take the ingredients:

Any fish, even carp, flounder and pike will do (the recipe is for 500-600 grams of gutted seafood).
Classic or French grain mustard - 2 tablespoons (ATTENTION: This is sauce, not powder).
A little flour for breading.
Vegetable oil.
Seasonings and spices to your taste.

How to bake fish in the oven

1. Wash the fish, cut it, cut off all the fins, remove the scales, if possible, remove the bones or at least a medium large bone. If the carcass is too large, it is better if you cut it into pieces; if it is small, you can use it whole.

2. Coat the seafood inside and outside with mustard, add a little salt, sprinkle with seasonings, and leave to brew for 10 minutes in the room.

3. Pour oil into a frying pan, heat it, roll your fish carcass or pieces in flour and fry until cooked on both sides.

4. Place your resulting beauty on a plate, add any side dish, it could be potatoes, buckwheat, rice, etc., sprinkle chopped green dill on top.

The best fish marinade recipes

Now it's time to decide on the marinade. Conventionally, they are divided into dry and wet. We will not dwell on dry ones in detail - their recipes are simple and understandable.

We will focus on more interesting ways of marinating fish. Read about them below.

Ingredients:

Salt – 250 g
Water – 1 l

Procedure:

Dissolve salt in water and boil.
Wait until the brine has cooled and put the fish in it.
Leave for 3-4 days with the lid closed. But if you don’t want to wait, you can limit yourself to 12 hours.
Remove the fish, rinse under tap water, dry for a couple of hours and smoke.

In such a solution, the fish will not acquire any unique aroma or taste, but it will be thoroughly salted, and the smoke will do the rest of the work.

This is interesting: Pike with sauce

Step-by-step marinade recipe for red fish

Baked salmon fillet is a delicacy rarely found on the menu. It is usually customary to salt or smoke red fish, and much less often to cook and serve it in a sweet and sour marinade.

Step-by-step marinade recipe for red fish

What to cook from:

salmon fillet – 500 g;
75 ml soy marinade;
4 garlic cloves;
ginger - a small slice;
50 ml honey.

How to cook:

The washed fish fillet is cut into portions along with the skin. Ginger and garlic are grated and mixed with honey, then soy concentrate is added to them.
Place the salmon slices in a marinating bag or enamel bowl, pour the prepared mixture over it and put it in the cold. At the same time, the bag is tied, and the bowl or other container is covered with film.
After waiting up to 4 hours and allowing the fish to marinate, preheat the oven to 190°C. A spacious roasting pan is covered with parchment, the fish slices, without wiping off the marinade, are laid out on a baking sheet.
Red fish is not baked for long, a quarter of an hour is enough for it to be ready, but not dry out. The rest of the marinade is placed on the stove, turning on low heat under a bowl, simmer until thickened and pour the sauce over the finished fish.

Any type of salmon fish is suitable, but it is advisable to choose fatter carcasses. In addition to red fish, mackerel is also prepared in the same way, and it is known for its high fat content.

Marinade for steamed fish

Fish marinated in a slow cooker or double boiler, cooked on a grill using steam heat treatment, turns out not only surprisingly tasty, but also extremely healthy. To implement the idea, you can take whole small carcasses, as well as steaks, portioned pieces or fillets. The specified amount of components is enough to marinate 800 g of product.

Ingredients:

vegetable oil and lemon juice - 2 tbsp. spoons;
coriander, cardamom, nutmeg and cinnamon - a pinch each;
fresh dill and parsley – 1 bunch;
grated ginger – 1 teaspoon;
coarse salt, ground pepper.

Preparation:

To prepare a marinade for steamed fish, grind ginger and mix it with chopped herbs, lemon juice and vegetable oil.
Add salt to the mixture, pepper, season with ground spicy additives and rub the resulting mixture onto the fish.
After 1 hour, you can start steaming the dish.

Bon appetit!

A solid assortment of fish counter products helps diversify the usual menu. In addition to seafood delicacies and exotic fish, you can also find familiar species, such as pike. It is quite bony and large fish have a distinct river smell. In order not to make a bad choice and enjoy its taste, it is worth considering some tips: ● it is better to choose a medium-sized pike, as there is a high probability that the smell will be less pronounced or absent altogether; ● try to buy fish in familiar places; ● if the choice was unsuccessful and the smell of mud is present: try soaking it in milk. Now a suitable fish has been found, and you can start cooking. You can prepare a lot of pike dishes, many of them are simple and affordable. First of all, it can be fried like any other fish. In this cooking option, there are several points that are worth paying attention to: ● for better and even frying, you need to use a high-quality frying pan; ● to achieve excellent taste, use proven oil; ● spices are necessary to highlight the taste of fish and mask the slight odor. Taking into account all the nuances, the fried pike will turn out excellent!

Recipe for pike marinated with carrots and onions

This wonderful recipe is good not only for the delicious fish, but for the marinade itself, which you won’t want to leave on the plate. In addition, it is suitable not only for pike, but also for a wide variety of fish species. This dish is suitable for both lunch and dinner.

Amount of required ingredients: one kilogram pike, one piece of onion, carrot and bay leaf, three peppercorns, two tablespoons of apple cider vinegar and tomato paste, three tablespoons of flour and vegetable oil, a tablespoon of granulated sugar, salt.

Cooking method

Clean and gut the pike, remove the head. Cut the prepared fish into pieces, roll in flour and salt and simply fry the fish in vegetable oil as usual.
Vegetables must be peeled and washed. Finely chop the onion into cubes and fry in vegetable oil until it becomes transparent.
Grate the carrots on a coarse grater. Fry over moderate heat for two minutes, and then, cover with a lid, simmer over low heat for about ten minutes.
Then you need to add tomato paste, salt, peppercorns, and bay leaf to the vegetables.
After this, pour one glass of water into the frying pan, granulated sugar and simmer for another twenty minutes under the lid.
When the time is up, remove the frying pan from the stove, remove the bay leaf from the marinade and pour in the apple cider vinegar, mix well.
Place the pike in a convenient bowl, cover the top with marinade and marinate in the refrigerator overnight.

Pike prepared according to this recipe, saturated with the flavors and aromas of the marinade, acquires a simply unique taste and juiciness. In addition, this recipe is suitable for different types of fish, so you can safely use it, even if you cannot buy pike.

How to make a marinade?

To prepare the marinade you will need the following products:

vegetable oil;
black pepper;
vinegar;
if desired, you can add other aromatic spices;
granulated sugar;
salt.

The process of creating a marinade.

In a separate bowl, combine three tablespoons of vegetable oil, add pepper, salt and two tablespoons of vinegar. Mix everything thoroughly and add three tablespoons of sugar. Stir the resulting mixture until the sugar is completely dissolved.

Now pour the marinade into a jar and proceed to cooking the fish.

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From carrots, onions and mayonnaise

A delicious and simple recipe that will require a minimum of ingredients to bring to life:

fish - 1 kg;
one large onion and carrot;
mayonnaise - 120 ml;
water - 120 ml;
salt and spices - to the taste of the cook.

In progress:

The fish is gutted, washed and divided into fairly large pieces.
Vegetables are peeled and chopped: the onion is cut into half rings, the carrots are grated on a medium grater.
Mayonnaise is diluted in water to a homogeneous consistency, after which the resulting sauce is salted.
Pieces of fish are placed in a baking dish, salted and seasoned. Next to the fish are carrots and onions.
The contents are filled with mayonnaise dressing and placed in an oven preheated to 180°C for 40 minutes.

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Spicy marinade with honey

Ingredients:

Water – 2l
Honey (fresh flower) – 100 ml
Lemon juice – 100 ml
Cinnamon – 10 g
Salt – 15 g
Sunflower oil – 150 ml
Pepper - a couple of pinches

Procedure:

Mix the ingredients in warm water and boil.
Cool and marinate in a cool place (refrigerator) for 6-12 hours with the lid closed.

The resulting product will have a pleasant sweetish taste and spicy aroma.

Marinade for fish in the oven

Marinade for fish in the oven in foil can be either simple and laconic, including only salt, pepper, vegetable oil and lemon juice, or multi-component and piquant, containing a variety of flavors, spices, and herbs. Below is a basic recipe for preparing your favorite dish, which can be successfully adapted to your taste by adding or excluding certain components.

Ingredients:

fish – 700 g;
vegetable oil – 40 ml;
medium-sized lemon – ½ piece;
garlic – 1 clove;
bay leaf – 1 pc.;
sprigs of fresh dill – 3 pcs.;
salt, ground pepper mixture.

Preparation:

In a bowl, mix vegetable oil, lemon juice, squeezed garlic, chopped dill and crumbled bay.
The fish is rubbed with salt, seasoned with the prepared marinade and left for 30-60 minutes.
After time has passed, you can start baking the dish in foil in the oven, adding chopped onions if desired.

Recipe for pike stewed in the oven

Dish of stewed pike in the oven

Preparing stewed pike is not difficult. For this:

Grease the cauldron with melted butter.
Place carrots and onions (cut into slices) on the bottom.
Place pieces of pike on top.
Salt and pepper everything, add your favorite spices and herbs.
Cover the cauldron with a lid and place in the oven.

Cook the pike in the oven for about an hour. When ready, place the dish on a plate, put a little butter and parsley (or dill) on each piece.

Under vegetable marinade in a slow cooker

The simplicity of this recipe in no way affects the taste of the dish itself, which turns out tender and aromatic.

Fish in a slow cooker can be prepared from either a whole fish product or a fillet.

But since you can often find whole fish in the freezer, the recipe will be dedicated to it.

To create a dish this way you need:

fish - 500-600 g;
a couple of onions;
carrot;
fresh or sun-dried tomatoes (depending on the season) - 300 g;
salt, spices - to taste;
oil - a couple of tablespoons.

When preparing:

The onion is chopped, the carrots are grated on a medium grater, and the tomatoes are pureed using a blender.
Oil is poured into the multicooker container.
Carrots and onions are placed on top of the oil.
The fish is freed from its entrails, thoroughly washed, divided into pieces, which are laid out on a carrot-onion bed.
Fish pieces are poured with tomato puree, salted and seasoned.
The multicooker is set to the “Baking” mode for 45 minutes.
A sound signal will notify you that the aromatic dish is ready.

In a slow cooker

Pike fried in a multi-bowl turns out delicious.
The cleaned carcass is divided into parts. 3 tbsp. l. flour is mixed with seasonings and salt crystals. This composition contains fish meat, which can first be soaked in milk to eliminate the river aroma. The mode of stewing or baking (frying) is set. Fish parts are placed in the bowl. You can fry the onion separately, then cook everything together, pour a mixture of water and flour on top, half an hour in the same mode is enough.

Marinade for hot smoked fish in a smokehouse

In classical smoking, fish are first salted in coarse salt, sometimes with flavoring additives. However, to obtain a more delicate and mild taste of the finished product, the carcasses can be placed in a spicy fish marinade, which, based on the recommendations below, will not be difficult to prepare.

Ingredients:

water – 1 l;
coarse salt - about a glass;
bay leaf – 5 pcs.;
garlic – 4 cloves;
sugar, pepper and cinnamon - 1 tbsp each. spoon;
onion – 250 g;
medium orange - 1 pc.;
medium-sized lemon – 2 pcs.;
dried rosemary, thyme, sage - a pinch each.

Preparation

They begin to prepare a spicy marinade for smoking fish by preparing the brine. Dip a potato into boiling water and add enough salt so that the potato tuber floats to the surface.
Next, add chopped lemon and orange, all the additives, and boil for 10 minutes.
The finished marinade is poured over the fish and left for a day.

Fish marinated “Escabeche”

A fish dish that can be safely served on a holiday table is prepared from the following ingredients:

hake fillet - 500 g;
onion (red and leek) - 100 g each;
flour - 50 g;
orange zest - 2-3 g;
fresh orange - from 1 orange;
white wine (dry) - 150 ml;
garlic - 2 cloves;
wine vinegar - 150 ml;
capers - 10 g;
olive oil - 100 ml;
salt, sugar, rosemary, thyme, black pepper - to taste.

The cooking method is as follows:

The washed fillet is cut into pieces.
The pieces are rolled in salted flour.
In a deep frying pan with heated oil over medium heat, fry the fish fillet and place it in a separate bowl.
For the marinade, onions and garlic are chopped and sent to the frying pan where the fish was fried.
After 7 minutes, add spices and chopped green onions.
After 3 minutes, add orange zest, capers, sugar to the onion mixture and add juice, vinegar and wine.
After boiling, the marinade is poured over the fish and left overnight in the refrigerator.
The dish can be served as a cold snack or heated in a microwave oven.

Believe me, marinated fish is a fantastically tasty dish, with which the main thing is not to be afraid to experiment. Check it out for yourself!

How to cook “Fish with vegetables with marinade”

1. First, wash the fish, dry it and cut into medium pieces. Add some salt.

2. Sift the flour into a deep bowl, add a pinch of salt and pepper to taste. Mix everything well. Heat oil in a frying pan.

3. Roll each piece of fish in flour on all sides and place in a frying pan. Fry until golden brown over high heat.

4. Remove the finished fish from the heat and place on a paper towel to remove excess oil.

5. Peel and cut the vegetables. Heat vegetable oil in a frying pan. Add onion and garlic, fry for a couple of minutes. Then add carrots and tomatoes. Fry over medium heat, stirring occasionally. Add salt and sugar.

6. After 5 minutes, add tomato paste and pour in vinegar.

7. Add some water and leave the vegetables to simmer for 5 minutes. Place the vegetable marinade on the fish and leave for 7-10 minutes so that they exchange flavors and aromas.

8. That's all, the fish can be served with your favorite side dish. Bon appetit!

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Marinade for fish on the grill recipe

The following recipe is for those who prefer to replace meat with fish at a picnic. Having learned how to properly marinate and fry the original product, you will enjoy the perfect, delicious delicacy prepared with your own hands every time. The specified number of components is enough to prepare 1 kg of fish fillet for frying.

Ingredients:

olive oil – 100 ml;
medium-sized lemons – 2 pcs.;
soy sauce – 3 tbsp. spoons;
basil, rosemary, parsley and dill - 1 bunch;
salt, ground white pepper.

Preparation

When making a marinade for fish on the grill, mix oil with lemon juice and soy sauce, adding salt and pepper to taste.
Finely chop fresh herbs, add them to the spicy mixture, and stir.
Season the fish with marinade and leave for an hour.

Fried fish in tomato sauce in a frying pan

The dish, which has excellent gastronomic qualities, can be served both hot and cold. Moreover, the taste of cold fish is reminiscent of canned fish in tomato sauce.

To create such a culinary masterpiece for half a kilo of hake fillet, you will need the following ingredients:

a pair of onions;
tomato sauce - 50 ml;
vinegar - 20 ml;
lemon 2 slices;
a couple of tablespoons of butter;
sugar, salt, seasonings - to taste.