Sautéed Fish with Root Vegetables |
Ingredients:
- 2lb of fish with bones, I took salmon steaks
- 2 onions
- 3 tomatoes
- 4-5 carrots
- 2 parsnips (or parsley roots or both of these)
- 5 bay leaves
- 15 whole black peppercorns
- 1/2 cup of water
- All purpose flour for dusting
- Salt to taste
- 3 tablespoons of oil
Our flour into a bowl. Slice fish into portion pieces (for stakes it is good to slice each in half along the spine bone) and dust each fish piece from each side with flour:
Fry all fish pieces from all sides until colored, then move fish pieces to a plate.
Reduce heat to moderate, peel onions, slice them into half circles and add them to the frying pan. Fry onions until colored, stir from time to time:
Peel root vegetables (carrots, parsnips and parsley root if you have some), slice them into stripes, add them to the frying pan; mix and continue cooking vegetables together:
Add salt to taste, bay leaves and black peppercorns, mix and continue cooking all vegetables together over light simmer for about 10 mins:
Move fried pieces of fish back in into single layer:
Pour about half cup of water in, cover pan with a lid, reduce heat and simmer fish with vegetables for 25-30mins:
Serve fish together with vegetables as side, warm or cooled down to room temperature.
Source: www.enjoyyourcooking.com
