Enmar Fish Layer Marinade

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   ["It is best to start with the veggie's, as it takes the longest time", "1. Chop the onion half / quarter-rings, heat oil in skillet and slowly fry the sliced onions", "2. On a coarse grater rub the carrots, when the onion has started to become limp and transparent add to the onions carrots and black pepper, Fry / simmer, stirring, until tender carrots.", "3. Move aside the roasted carrots and onions, freeing up some free space in the pan and on the free section fry, stirring well for 2-3 minutes, tomato paste. Mix the paste with onions and carrots and add the Tomatos, also top placing 1-2 bay leaves", "4. Continue to simmer on medium heat with closed lid until fully cooked and most of the liquids are gone.", "5. Powder each piece of fish lightly in flour and fry in vegetable oil until golden brown", "6. At the bottom of the mold spread the marinade, the layer thickness must be at least a centimeter. Bay leaf prudently removed and discarded. On the marinade spread in a single layer pieces of fish.", "7. From above, the fish again spread marinade over a layer of at least 1 cm. Depending on the size shape and number of fish count the number of layers. They must be at least 3 layers, veggi, fish and veggi", "You can, of course, eat fish marinated and hot, but much tastier after cooling to remove all construction in the fridge and serve the next day - that is, allow the dish to soak juices, especially with regard to the fish, and even more so to a dry, like cod. Best left to soak for at least 8 hours - i.e. overnight."]

* Per serving · 4 servings · Values may vary.