Easter Dessert Charlotte Chocolate

Marinated Dogfish With Vegetables Sauce
ingredients:
2 kilos of dogfish in large folded (fresh)
1 large glass of good quality brandy,
It serves to make the strong smell of fish
Spices:
2% of salt fish weight 2 tablespoons (soup) shallow
½ cup vinegar or lemon juice (optional)
1 tablespoon grated ginger
1 pinch of pepper or hot sauce to taste
2 sprigs of rosemary, whole (optional)
Other Ingredients:
1 dish flour background
2 cups of corn oil for frying fish
Several vegetables:
800 grams. cooked carrots, cut into thin strips
1 kilo of raw onion, thinly sliced
4 green peppers baked, skinless seedless
4 red peppers cut into thin strips
2 yellow peppers cut into strips
1 large celery whole scraped without the leaves cut into thin strips
1 or 2 cups of chopped parsley tea very thin
½ cup chopped chives tea, white part only
1 dish of raw fennel bulb, finely chopped (optional)
½ cup chopped mint tea
2 tablespoons (soup) of capers or to taste (optional)
Sauce Marinade:
1 big cup corn oil
1 large cup of white vinegar or wine
1 cup of cold water
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, vinegar or lemon, grated ginger and pepper.
If you can wash the fish again before season. To reserve.
Peel the carrots, cut into thin strips 10 cm cook for five minutes in a pressure cooker, or common pot, can not get much cooked, you have to be "al dente".
Do not open the pressure cooker until they cool down completely, that is, (no pressure).
Fure green chillies in several places and bake until the skin is loose, (almost burnt), or
Prick on a fork chili, take the mouth of the fire, go turning until the skin is slightly burnt (only green peppers) that are indigestible.
Place the peppers 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 peppers into thin strips. Book
Clean the celery, scraping down the sides fibers, cut into thin strips cook until almost soft. Not too soft.
In a large saucepan, place the oil let heat, place the onion leave the fire until wilted, add the vinegar and salt.
Then add the cooked carrots, cooked celery, leave the fire for 10 minutes on low heat, finally add the chilli strips.
Take the fish seasoning, dry with paper towel, folded pass in flour, tap out the excess flour.
Frying the fish slices in hot oil, one or two slices of time.
Lower the fire to be well cooked inside, let it brown on one side, turn and do the same 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 change every time." Not to run the risk of getting oil smell burnt gases (which are harmful to health).
Once all are put chips, mount the dish.
A transparent refractory large 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 chopped capers and mint.
Repeat the layers until finishing all the ingredients, the latter is vegetables, and sprinkle over the parsley chives, and mint, capers
Cover the terrine, or put plastic wrap, take the refrigerator for 6 to 12 hours.
Serve the next day to pick up good taste.
If you can also serve the same day.
With white rice, hearts of palm in large slices, mango and cut into thick strips or slices of pineapple.
You can serve the fish as a snack with bread will, and slices of fresh white cheese.
Keep the fish in a terrine with lid in the refrigerator.
In the summer the temperature of the place stronger magnets than normal, i.e. more ice.
Durability no later than five days in the refrigerator with the above temperature.
You can replace the cation other fish without much spine.
You can also replace open sardines without bones, empanadas with flour and fried in hot oil.
Taking the fat excess with paper towels.
Important Note:
Never fish with garlic seasoning, which has strong flavor and very sharp.