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Hake in Vegetable Marinade

Make a wonderful dish for the family you love! Hake in vegetable marinade is a dish that wins everyone over. Tender white fish paired with braised vegetables turns into a real celebration of flavor. It's simple to make with everyday ingredients, so you can cook it as often as you like.

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Pickled hake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 % 11 g
Fats 20 % 4 g
Carbohydrates 25 % 5 g
90 kcal
GI: 75 / 0 / 25
  • Hake is usually sold frozen, which makes the prep easy — all you have to do is thaw it. Rinse the fish under running water, pat it dry with a paper towel, and cut it into serving pieces. In a shallow bowl, combine the flour with salt, nutmeg, and ground pepper. Nutmeg isn't the most common seasoning for pan-fried fish, but it adds just the right note and gives the dish a little something extra. Heat a skillet with vegetable oil until very hot. Dredge each piece of fish in the seasoned flour, add it to the pan, and fry on both sides for 5–7 minutes over medium heat with the lid on, adjusting the time for the size of the pieces. Since the fish won't be braised further with the vegetables, cook it all the way through now. While the fish fries, prep the vegetables. Peel, wash, and dry the onion and carrots. Cut the onion into small dice or half-moons, depending on your preference and the size of the onions. Grate the carrots on the coarse side — you don't want chunks here. Heat a second skillet with vegetable oil, add the vegetables, and stir well. Add salt, ground pepper, whole peppercorns, bay leaf, and nutmeg. Stir, pour in the water, lower the heat to a minimum, and braise covered for 5–7 minutes. Stir in the tomato paste, apple cider vinegar, and sugar. Cover and braise another 15 minutes, until the vegetables are fully soft. Layer the cooked fish in a deep dish (a glass baking dish or plastic container), pour the hot marinade over it, and leave it on the counter for 2 hours. Then refrigerate it until serving. In that time the fish soaks up all the flavor and aroma of the seasonings and vegetables and turns tender and delicious. Serve cold with any side dish and a spoonful of sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole-wheat flour, fortified - 333  kcal/100g
  • Whole-wheat all-purpose flour - 364  kcal/100g
  • Fine-ground flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Fried hake - 105  kcal/100g
  • Boiled hake - 95  kcal/100g
  • Fresh hake - 86  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Allspice - 263  kcal/100g
  • Nutmeg - 556  kcal/100g

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