Hake in tomato sauce
I cook hake in tomato sauce quite regularly. But that's why I decided to write an article about it just now - absolutely incomprehensible. Therefore, in order to quickly correct its mistake, go straight to the kitchen. Well, you - with me, if you do not want to lose sight of anything.
So hake itself. Of course, it is in the nature with scales and innards, but on the counter fish shop where I buy it regularly, it is already in the form of a carcass, which can (and should) be thawed and immediately cook. Therefore, one average carcass,
cut into individual pieces. not fat to fry quickly, but not thin, so as not to dry.
The pan, pour a little vegetable oil and put it on the fire to warm up.
In the flour (a tablespoon, not more) to collapse from all sides chopped fish,
and spread it to brown. The fire did not decrease, otherwise it will be extinguished, and we need a golden, crispy crust.
A minute later ... another (pans at all different) overturn it and Ruddy on the other hand all the same a couple of minutes.
During this time, one middle carrot clean,
a packet (70 grams) of tomato paste,
cover with a lid, reduce to a minimum the heat and simmer for another 10 ... so 12 minutes.
That's all wisdom, our hake in tomato sauce is ready. We serve and eat it right away (it cools down quickly enough), but for garnish Prepare mashed potatoes with milk. Believe me, will not only tasty, but really delicious. So enjoy your appetite.