Marinated Dogfish Fresh

Marinated Dogfish Fresh

ingredients:

2 kilos of shark in large folded (fresh)
1 large glass of good quality brandy,
It serves to make the strong smell of fish

Spices:

2% of fish weight salt, and 2 tablespoons (tea) salt
1 tablespoon grated ginger
1 chili finger girl without seeds or chopped pepper sauce
2 sprigs of rosemary, whole (optional |)
If you prefer you can season the fish with salt only.

Other Ingredients:

1 dish of flour sifted background
2 cups of corn oil for frying fish

Complement:

Several vegetables:

800 grams. Carrot pre - cooked, cut into thin strips
1 kilo of raw onion, thinly sliced
4 green peppers baked, skinless seedless
4 red peppers (raw) cut into thin strips
2 yellow peppers (raw) cut into strips
1 whole large celery without the shaved leaves, cut into thin strips
1 or 2 cups of parsley tea with chopped stem very thin
½ cup chopped chives tea, white part only
1 dish of raw fennel bulb, finely chopped (optional)
½ cup chopped fresh mint tea (optional)
2 tablespoons (soup) of capers

Sauce Marinade:

1 big cup corn oil (250 ml)
1 large glass of red wine vinegar and white vinegar to rice (250 ml).
1 cup of cold water (250 ml)
1 teaspoon salt tea

If you can double the recipe sauce

Way of preparing:

Wash the fish, dry with paper towels, arrange on a platter to put the whole fish covered with brandy, leave to rest for 30'minutos, in the refrigerator, covered with plastic wrap.

Take the fish drink season with salt, grated ginger and pepper.
If you do not want to use brandy use red wine vinegar or white

If you can wash the fish again, before seasoning. To reserve.

Peel the carrots, cut into thin strips, cook for five (5) minutes in the pressure cooker, or common pot.

The carrot can not get much cooked, must be "al dente", and other vegetables as well.

Do not open the pot, until they cool down completely, ie without pressure.

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

Pierce each pepper on a fork, take the mouth of the fire gáz go turning until the skin is slightly burned, or cook in a water bath, to loosen skin. (Only green peppers) that are indigestible.

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

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

Wash the peppers under running water.

Cut the peppers into thin strips. Book
Do the same procedure with the other peppers (raw).

Clean the celery, removing the fibers scraping down the sides, cut into thin strips cook until almost soft. Not too soft. "Al dente"

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

Then add the carrots and celery cooked, leave the heat for 10 minutes over low heat, finally add the chilli strips. Not move much not to break the vegetables;

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

Fry the fish fillets in hot oil. To reserve.

Frying put one or two at a time, lower the fire so that it is well cooked inside, let it brown on one side, turn and do the same procedure on the other side.
Dry the fish with paper towels, to remove excess fat.

Change the oil every time the pan is burned with flour, or dirty oil.
Ideally change the oil every frying.
"I return every time." Not to run the risk of changing the taste.

Once all are put chips, assemble the dish.

A transparent refractory big and loud, make the layers, alternating fish and sauce marinade.

Place a layer of fish in the refractory bottom, above, spread the sauce of vegetables.

Sprinkle over parsley, chives and mint, chopped, and the capers

Repeat layers until all the ingredients finish, the latter is vegetables, and sprinkle over the parsley chives, and mint.
Cover the terrine, or put plastic wrap, take the refrigerator for 6-12 hours.
Serve the next day to pick up good taste.
If you want you can also serve the same day.

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

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

Keep the fish in the refrigerator covered with a lid or plastic wrap.

In the summer the temperature of the place stronger magnets than normal, i.e. colder.

Durability 3 to 5 days stored in the refrigerator.
Use no later than five days in the refrigerator with the above temperature.

Can replace the cation by other fish without much spine.

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

Take the fat excess with a paper towel.

Important Note:

Never fish with garlic seasoning, that changes its taste.