You will need
    • Haddock – 500 g;
    • wheat flour – 200 g;
    • vegetable oil – 200 g;
    • carrot (medium) - 3 pieces;
    • onions - 2 pieces;
    • parsley - 1 bunch;
    • tomato paste – 3 tablespoons;
    • vinegar 3% nd - 0,5 tbsp;
    • fish stock or water 150 ml;
    • salt
    • sugar
    • carnation
    • cinnamon
    • black pepper - to taste.
    • To prepare the cutlets:
    • haddock fillet - 120 g;
    • corn flour - 5 g;
    • egg - 2pieces;
    • dessert wine - 5 g;
    • vegetable oil - 10 g;
    • sugar - to taste.
Take fish, rinse it thoroughly in cold running water, let them dry out and have on fillet, carefully removing the skin and bones and cut into small pieces. The fish for this dish it is advisable to take fresh. Frozen will be very hard to carve.
The pieces of fillet carefully, roll in flour, put in a preheated frying pan with vegetable oil and fry on both sides, covered, until Golden brown.
While preparing the fish, make a marinade. To do this, peel the onions and carrots, cut them in thin strips, rinse the parsley and finely chop. All these ingredients fry in vegetable oil for 5-7 minutes.
After that add the vegetables, tomato paste and fry for another 10-12 minutes. Then add the fish broth or water, 3% vinegar, black pepper, cinnamon and cloves, leave to simmer under lid on low heat for approximately 20-30 minutes. At the end add a pinch of salt and sugar, stir and remove from heat.
Roasted fillet of haddock, put in a beautiful dish and cover with marinade. Fish can be served separately from the marinade, pouring it into a small saucer.
Recipe of cutlets from a fillet of haddock:
Fillet of haddock mince, mix with corn flour, egg yolks, vegetable oil, wine, dessert and whipped with a small amount of sugar proteins. The resulting mass pour into the pan with oil and fry on both sides until Golden brown. Cool, cut into slices and serve.