Marinated Fish

Marinated Fish

ingredients:

2 pounds of dogfish in medium or fish put you prefer
1 large glass of brandy good quality, is optional
Brandy serves to take the strong smell of fish.

seasoning:

2% of fish weight of salt. 2 spoons (soup) of shallow salt
½ cup of vinegar or lemon (optional) juice
1 teaspoon of grated ginger
1 pinch of pepper or pepper sauce
2 sprigs of rosemary, whole (optional)

Other Ingredients:

1 deep dish of wheat flour
½ liter of corn oil for frying fish

Various vegetables:

800 grs. cooked carrots, cut into thin strips 5 inches
1 pound of raw onion, thinly sliced
4 green peppers roasted, peeled, seeded
4 red bell peppers cut into thin strips raw
2 yellow peppers cut into strips raw
1 whole large celery without leaves cut into thin strips
1 or 2 cups (tea) of thinly chopped parsley
½ cup chopped chives tea, may be only the white part
½ cup chopped mint (optional) tea
2 spoons (soup) of capers
1 spoon (soup) of grated ginger


Sauce Marinade:

1 large glass of corn (250ml) oil.
1 large glass of white vinegar (250 ml).
1 cup of cold water (250 ml)
1 teaspoon (tsp) salt, or necessary

If you want you can double the sauce recipe

How to Prepare:

Wash the fish, dry with paper towel, arrange on a platter put the whole fish topped with brandy, allow to stand for 30'minutos, inside the refrigerator, covered with plastic wrap.

Take the fish drink season with salt, grated ginger and pepper.

If you want you can wash the fish again after you took the rum, before seasoning. Reserve.

Peel the carrots, cut into thin strips, cook for three minutes in a pressure cooker, or common pot.

Can not get too cooked, it has to be "al dente".

Do not open the pot, until they cool down completely, ie no pressure.

Drill green chillies in several places and bake until the skin is loose, (almost burnt), or

Pierce each pepper on a fork, take the pit of fire go turning until the skin is slightly burnt, (only the green peppers) that are indigestible, the other colors do not need to take off the skin.

Place the chiles in a damp napkin, leave until cool.

Then remove the skin, pulling with your fingers or scrape carefully with a small knife.

Wash the peppers under running water.

Cut the green peppers into thin strips. Book.
Cut the peppers into thin strips other (raw).

Clean the celery, taking the side fibers, cut into thin strips cook "al dente". Do not allow to overcook it gets very soft.

In a large pot, place oil let heat, pour the onion leaving until wilted, add the vinegar and salt.

Then add the cooked carrots, cooked celery, leave on heat for 10 minutes over low heat, lastly add the strips of pepper, until soft, add the chopped capers in half.

How to Prepare the Fish:


Take the fish seasoning, dry with paper towel, folded pass in flour, tap out the excess flour.

Fry the fish fillets in hot oil. On both sides.

Put one or two at a time, lower the heat so that it is cooked inside, let it brown on one side, turn over and repeat on the other side.
Dry the fish with paper towel to remove excess fat.

Change the oil every time the pan is burnt with flour, or dirty oil.
Ideally change the oil every frying. "I change all times." Not to run the risk of changing the flavor.

Once all the slices are fried, assemble the dish.

In a large refractory transparent and loudly, make the layers, alternating fish and the sauce marinade.

Place a layer of fish on the bottom of the refractory, over, spread the sauce of vegetables.

Sprinkle over parsley, chives and mint, chopped.

Repeat the layers until all ingredients are finished, the last is of vegetables, and sprinkle over the parsley chives and mint sauce and leftovers in the pot.
Cover the terrine, place paper or film, take the refrigerator for 6-12 hours.

Serve the next day to pick and taste.

If you want you can also serve the same day.

With white rice, palm in large slices, mango and cut into thick strips, and slices of pineapple.

You can serve the fish with bread as a snack at will, and slices of fresh white cheese.

Save Capped fish in the refrigerator.

Place in summer the temperature of the refrigerator stronger than normal, ie, colder ..

Maximum durability to a maximum of five days in the refrigerator, to the temperature described above.

Cation can substitute for other fish without much spine.

You can also substitute for open sardine without spines, empanadas with flour and fried in hot oil.

Remove excess fat with a paper towel.

Important Note:

Never fish with garlic seasoning, which draws out the flavor of the meat.