Main dishes
Cod with carrot and onion marinade
Fish under marinade is a dish many Russians grew up with: golden pieces of fried cod blanketed in soft carrot and onion in a sweet and sour tomato sauce. It's good warm or cold, and better still the next day once the fish has absorbed the sauce, which is why it's often made ahead for holiday tables. Pollock, hake or haddock work just as well as cod. The ingredients are humble, but layered in a glass dish it looks properly festive.
Method
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Cut the fish into 5-6 cm pieces, pat dry and season with salt and pepper. Leave for 10 minutes.
Dust the fish with flour and shake off the excess. Heat 30 g of the oil in a frying pan and fry the fish over medium heat for 3-4 minutes per side until golden. Transfer to a deep dish.
Slice the onion into half-rings and coarsely grate the carrot.
Heat the remaining oil in a clean pan and cook the onion for 4-5 minutes until soft. Add the carrot and cook over medium heat for 8-10 minutes, stirring.
Stir in the tomato purée and cook for 2 minutes. Add 150 ml of hot water, the sugar, ½ teaspoon of salt, pepper and the bay leaf.
Cover and simmer gently for 10 minutes. Stir in the vinegar at the end and taste: it should be pleasantly sweet and sour.
Spread the hot sauce evenly over the fish. You can serve it warm straight away, but it's best cooled and chilled for 3-4 hours so the flavours soak in.
Tips for success
- Turn the fish only once, when the crust has set, or it will break up.
- Dry the fish before flouring it, or the flour will turn gluey.
- Adjust the sugar and vinegar at the very end; tomato purées vary a lot.
- If the sauce is too thick, add another 50 ml of water.
Serving and storage
Serve warm with boiled or mashed potatoes, or cold as a starter with rye bread. Scatter over fresh herbs just before serving.
Keep covered in the fridge for up to 3 days. The flavour deepens on the second day.
Variations
- With pollock or hake: fry for just 2-3 minutes per side.
- With tomato juice: replace the purée and water with 250 ml of tomato juice.
- Spiced: add 3-4 allspice berries and a pinch of ground cloves to the sauce.
Calories and macros
Per serving (about 378 g):
Per 100 g: 99 kcal, P 8, F 4.4, C 7. An estimate based on average ingredient values. Your daily calories ›
