Fish in wine sauce
Description
The dish is prepared without unnecessary complications. The fish in wine sauce turns out very juicy and delicious—this dish includes all four taste elements: salty, sweet, bitter, and sour. If desired, you can add a couple of bay leaves and other spices or seasonings while simmering. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Thaw the mackerel if you bought it frozen. Cut off the head, fins, and remove the innards. Keep the milt or roe. Rinse the fish thoroughly inside and out, and remove the black membrane inside the belly. Cut into portion-sized pieces.
- 3
Step 3
Peel the onion, rinse it in water, and slice into half-rings. Sauté in vegetable oil in a frying pan until golden brown, about 3-4 minutes.
- 4
Step 4
Pour in the wine, tasting it first to determine how much sugar to add. If the drink is sour, add a bit more sugar; if the wine is sweet, you can omit the sugar altogether. Bring the wine to a boil in the skillet.
- 5
Step 5
Place the mackerel slices into a container.
- 6
Step 6
Simmer for about 8-10 minutes; mackerel cooks very quickly.
- 7
Step 7
Mix the starch into cold water. It must be cold; otherwise, it will form lumps in hot water.
- 8
Step 8
Pour the water with starch into the pan, heat the sauce almost to boiling, add salt, pepper, and granulated sugar. Taste it, then turn off the heat.
- 9
Step 9
Serve the fish in wine sauce directly in the skillet, allowing each person to determine their own portion size.