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Argentina stewed with tomatoes
2 servings
Cut the fish carcass into portions, pepper, batch in flour and fry slightly. Cut the onions into thin rings and fry. Dilute the liquid mustard with two tablespoons of water. Fold the onions, chopped into circles of tomatoes, prepared fish into the dishes, pour in the mustard, cover and simmer over a low heat for 15-20 minutes. Serve with sauce. To prepare the sauce, drain the liquid in which the fish was stewed, wipe the vegetables through a sieve, season with dried flour, salt, sour cream and boil. Garnish - roast potatoes and fresh vegetable salad.
Cut the fish carcass into portions, pepper, batch in flour and fry slightly. Cut the onions into thin rings and fry. Dilute the liquid mustard with two tablespoons of water. Fold the onions, chopped into circles of tomatoes, prepared fish into the dishes, pour in the mustard, cover and simmer over a low heat for 15-20 minutes. Serve with sauce. To prepare the sauce, drain the liquid in which the fish was stewed, wipe the vegetables through a sieve, season with dried flour, salt, sour cream and boil. Garnish - roast potatoes and fresh vegetable salad.
Argentina - 500 g, vegetable oil - 1 tbsp. spoon, onion - 1 pc., mustard - 0.5 tbsp. spoons, tomatoes - 1-2 pcs., wheat flour - 1 tbsp. spoon, sour cream - 2 tbsp. spoons, ground allspice to taste, salt to taste
