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Lamian-2

Cooking recipes / First course recipes / Lamian / Lagman at home

4 servings

Delicious lagman. For fish lovers, this recipe. You can cook both on fish broth and on water.

Pollock - 600 g, Fish broth (or water) - 1.5 glasses (to taste), Margarine - 50 g, Onions - 1-2 pcs., Garlic - 3-4 cloves, Radish - 1 pc. (300g), Pepper red - 0.25 tsp (to taste), Salt - 1 tbsp (to taste), Tomato paste - 1-2 tbsp (to taste), Flour - 300 g, Water - 150 ml, *, To serve:, Vinegar 9% - 30 g (to taste), Greens - 0.5-1 bunch (to taste)

Prepare products for lagman.

Sift the flour, add 0. 5 tsp salt and water. Mix.

Knead the soft dough with your hands. Let stand for 20 minutes, covered with a towel.

Roll the dough into a thin bark, like dumplings.

Sprinkle the bark with flour, roll into a roll.

With a sharp knife, cut it into circles 3-4 mm wide.

Turn each piece into a long noodle.

Boil 2 liters of water, salt to taste. Lower the noodles into boiling water and boil them in salted water until tender (about 4 minutes).

Put the finished noodles in a colander.

Clean the radish, wash, cut into strips.

Peel the onions, wash, finely chop.

Peel the garlic, finely chop.

Melt margarine (30 g) in a pan, add the prepared vegetables. Fry the vegetables on margarine over a medium heat, stirring, 3-4 minutes. Then add tomato paste, chopped garlic, stir.

Pour with fish broth (or water). Add spices and salt. Simmer over a low heat, under the lid, 5-10 minutes.

Defrost pollock fillet in advance, wash. Cut the prepared pollock fillet into cubes, salt.

Then plan each piece in sifted wheat flour.

Melt the rest of the margarine in a pan. Lay out the prepared fish. Fry until a ruddy crust is formed on both sides.

Before serving, scald the noodles with boiling water, pour over the sauce, and put the fried fish on top with a slide, sprinkle with herbs. Serve vinegar separately. Enjoy your meal!