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Black sea flounder in tomato sauce
2 servings
Fry the onions in vegetable oil, add tomatoes (before peeling), salt, black pepper, sugar, garlic, red pepper and cook over low heat until puree forms. Pour the fillet with a decoction so that it covers the fish half, dobavit lemon or orange zest, close with a lid and cook over low heat for 15 minutes. When the fish is ready, carefully vynut it with a spoon and put it on the dish. Strain the decoction. Add 1/2 cup of protsezhennogo fish boil to the cooked tomato puree and cook over low heat, continuously pomeshivaya, until homogeneous mass is formed. Pour the fish with the resulting sauce. When the fish has cooled, garnish it with lemon and tarragon or parsley greens. Put the fish in a cool place for 1-2 hours before serving.
Fry the onions in vegetable oil, add tomatoes (before peeling), salt, black pepper, sugar, garlic, red pepper and cook over low heat until puree forms. Pour the fillet with a decoction so that it covers the fish half, dobavit lemon or orange zest, close with a lid and cook over low heat for 15 minutes. When the fish is ready, carefully vynut it with a spoon and put it on the dish. Strain the decoction. Add 1/2 cup of protsezhennogo fish boil to the cooked tomato puree and cook over low heat, continuously pomeshivaya, until homogeneous mass is formed. Pour the fish with the resulting sauce. When the fish has cooled, garnish it with lemon and tarragon or parsley greens. Put the fish in a cool place for 1-2 hours before serving.
flounder - 500 g, onion green - 1 cup, tomatoes - 5 pcs., Red pepper - 1 dessert spoon, orange zest - 1 tbsp. spoon, sugar - 2 tsp, garlic - 1 wedge, lemon - 1 pc., pepper to taste, salt to taste
