Fish with Vegetables



3 Whole Rainbow Boned Trout 
4 large carrots
3 medium parsley root
5 oz. celery root
6-7 oz.  100% natural tomato paste 
3 bay leaves
3 all species
8 whole black pepper
3 tablespoons rapeseed oil
all-purposes flour
salt, pepper, sugar


Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Wash, peel and shred all the vegetables. Heat the 3 tablespoons rapeseed oil in a large skillet (wok or pot) over medium heat. Add all the vegetables, after 5 minutes add 4 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 20 minutes. Combine 1/4 cup of water with tomato paste and add to the vegetables and simmer another 10 minutes.Season with salt, fresh ground pepper and sugar (if needed). Place the first layer of fish in a deep dish and cover them with our vegetables, then place the second layers of fish and cover again with rest of the vegetables. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. I prefer to serve our fish with vegetables as cold but we can serve as hot too. Also, you can use any fish which you wish.


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