Fish in wine sauce turns out to be very juicy and tasty - all four types of tastes are present in the dish: salty, sweet, bitter and sour. If you wish, you can add a couple of bay leaves and other spices and seasonings when stewing.
Appointment: For lunch / For dinner / In a hurry
Main Ingredient: Fish and Seafood
Dish: Hot dishes
- Mackerel - 1 Piece
- Red wine - 200 Milliliters (table)
- Vegetable oil - 1 tbsp. the spoon
- Onion - 1 Piece
- Cold water - 50 Milliliters
- Corn starch - 1 tbsp. the spoon
- Salt - 2 Pinches
- Sugar - 1 Teaspoon
- Ground black pepper - 1 Pinch
How to cook "Fish in Wine Sauce"
Prepare the indicated ingredients.
Defrost mackerel if you bought it frozen. Cut off the head, fins and remove the entrails. Leave the milk or caviar. Rinse the carcass thoroughly inside and outside, remove the black film from the inside of the abdomen. Cut into portions.
Peel the onions, rinse in water and cut into half rings. Pass in vegetable oil in a frying pan until golden brown for about 3-4 minutes.
Pour in the wine, having tasted it beforehand in order to understand what amount of sugar you will need to add. If the drink is sour, then a little more, if the wine is sweet, then sugar can be excluded from the list of ingredients. Bring wine to a boil in a skillet.
Place the mackerel slices in a container.
Simmer for about 8-10 minutes, the mackerel cooks very quickly.
Stir in starch into cold water. It is in the cold, otherwise in the hot it will collapse into lumps.
Pour the water and starch into the pan, bring the sauce to almost a boil, salt, pepper, add granulated sugar. Taste it and turn off the heat.
Serve the fish in wine sauce to the table right in the skillet so that everyone can determine the serving size for themselves.