Escabeche of Fish With Vegetables
Ingredients:
2 pounds of cacao in medium roes or fish of your choice
1 large glass of good quality brandy is optional
Spirits are used to remove the strong smell of the fish. (optional).
Spices:
2% by weight of the salt fish. 2 tablespoons of salt
½ cup vinegar or lemon juice (optional)
1 teaspoon grated ginger
1 pinch of pepper or pepper sauce
2 sprigs of rosemary, whole (optional)
Other Ingredients:
1 bowl background of wheat flour
½ liter of corn oil, to fry the fish
Miscellaneous Vegetables:
800 grs. Cooked carrots, cut into thin strips of 5 centimeters
1 kg raw onion, thinly sliced
4 roasted green peppers, without seedless skin
4 red peppers cut into thin thin strips
2 yellow peppers, cut into strips, raw
1 whole large celery without leaves cut into thin strips
1 or 2 cups (tea) finely chopped parsley
½ cup of chopped chives, may be just the white part
½ cup chopped mint tea (optional)
2 tablespoons of capers
1 tablespoon grated ginger
Escabeche Sauce:
1 large glass of corn oil (250 ml).
1 large glass of white vinegar (250 ml).
1 glass of cold water (250 ml)
1 teaspoon of salt, or what you need
If you want you can double the sauce recipe
How to Prepare the Fish:
Rinse the fish thoroughly, dry with paper towels, put the whole fish slices covered with the brandy on a platter, let stand for 30 minutes, inside the refrigerator, covered with film.
The above procedure is optional.
Remove the fish from the seasoning with salt, grated ginger and pepper.
If you want you can wash the fish again after you have taken it out of the rum, before seasoning is optional .. Book it.
How to Empanar the Fish:
Remove the fish from the seasoning, dry with paper towel, pass the slices on the wheat flour, beat to remove excess flour.
Fry the fish in hot oil one or two slices at a time, lower the heat so that it is well cooked inside, let it brown on one side, turn and do the same on the other side.
Dry the fish with paper towel until the excess fat is removed.
Change the oil every time the skillet is floured, or the oil is dirty.
The ideal is to change the oil, with each fry.
NOTICE:
"I change every time." So as not to risk changing the taste.
After all the fries are fried, mount the dish, see below
How to prepare the vegetables:
Peel the carrots, cut into thin strips, cook for three minutes in the pressure cooker, or ordinary pan.
It can not be very cooked, it has to be "al dente".
Do not open the pressure cooker until it has cooled completely without the steam, that is, without pressure.
Stick the green peppers in several places and bake until the skin is loose, (or almost burnt), or fry each with a fork, bring the mouth of the fire over until the skin is slightly burned, (only the bell peppers Green) that are indigestible, the other colors do not need to remove the skin.
Place the peppers inside a damp napkin, leave to cool, or wrap aluminum foil.
Then remove the skin by pulling with your fingers, or gently scrape with a small knife.
Wash the peppers well under running water.
Cut the green peppers into thin strips. Book it.
Cut the other peppers into thin strips (raw).
Clean the celery, removing the side fibers, cut into thin strips cook "al dente". Do not let it cook too much that gets too soft.
How to Prepare the Pickled Sauce:
In a large saucepan, put the oil to warm, pour the onion leave until wilting, add the vinegar and salt.
Then add the cooked carrots, the cooked celery, leave on the fire for 10 minutes, over low heat, finally add the strips of peppers until softened.
How to Mount the Pickled Plate
In a large, transparent high refractory, make layers, alternating fish and pickle sauce.
Put a layer of fish in the bottom of the refractory, on top, spread the sauce of vegetables ..
Sprinkle with parsley, chives and mint, chopped and capers cut in half.
Repeat the layers until all the ingredients are finished, the last one is vegetables, and on top spread the parsley, the spring onion, and the mint capers and the sauce that is left in the pan.
Cover the refractory, or place paper film, take the refrigerator for 4 to6 hours.
If you want you can serve at the same time.
Keep the plate in the refrigerator until it's time to serve and what's left as well.
It accompanies white rice, palm hearts in large slices, and mangoes cut into thick strips, and slices of pineapple.
You can serve the fish as a snack with bread at will, and slices of fresh white cheese.
Keep the capped fish inside the refrigerator.
In summer put the temperature of the refrigerator stronger than normal, that is, cooler ..
Durability
Ingredients:
2 pounds of cacao in medium roes or fish of your choice
1 large glass of good quality brandy is optional
Spirits are used to remove the strong smell of the fish. (optional).
Spices:
2% by weight of the salt fish. 2 tablespoons of salt
½ cup vinegar or lemon juice (optional)
1 teaspoon grated ginger
1 pinch of pepper or pepper sauce
2 sprigs of rosemary, whole (optional)
Other Ingredients:
1 bowl background of wheat flour
½ liter of corn oil, to fry the fish
Miscellaneous Vegetables:
800 grs. Cooked carrots, cut into thin strips of 5 centimeters
1 kg raw onion, thinly sliced
4 roasted green peppers, without seedless skin
4 red peppers cut into thin thin strips
2 yellow peppers, cut into strips, raw
1 whole large celery without leaves cut into thin strips
1 or 2 cups (tea) finely chopped parsley
½ cup of chopped chives, may be just the white part
½ cup chopped mint tea (optional)
2 tablespoons of capers
1 tablespoon grated ginger
Escabeche Sauce:
1 large glass of corn oil (250 ml).
1 large glass of white vinegar (250 ml).
1 glass of cold water (250 ml)
1 teaspoon of salt, or what you need
If you want you can double the sauce recipe
How to Prepare the Fish:
Rinse the fish thoroughly, dry with paper towels, put the whole fish slices covered with the brandy on a platter, let stand for 30 minutes, inside the refrigerator, covered with film.
The above procedure is optional.
Remove the fish from the seasoning with salt, grated ginger and pepper.
If you want you can wash the fish again after you have taken it out of the rum, before seasoning is optional .. Book it.
How to Empanar the Fish:
Remove the fish from the seasoning, dry with paper towel, pass the slices on the wheat flour, beat to remove excess flour.
Fry the fish in hot oil one or two slices at a time, lower the heat so that it is well cooked inside, let it brown on one side, turn and do the same on the other side.
Dry the fish with paper towel until the excess fat is removed.
Change the oil every time the skillet is floured, or the oil is dirty.
The ideal is to change the oil, with each fry.
NOTICE:
"I change every time." So as not to risk changing the taste.
After all the fries are fried, mount the dish, see below
How to prepare the vegetables:
Peel the carrots, cut into thin strips, cook for three minutes in the pressure cooker, or ordinary pan.
It can not be very cooked, it has to be "al dente".
Do not open the pressure cooker until it has cooled completely without the steam, that is, without pressure.
Stick the green peppers in several places and bake until the skin is loose, (or almost burnt), or fry each with a fork, bring the mouth of the fire over until the skin is slightly burned, (only the bell peppers Green) that are indigestible, the other colors do not need to remove the skin.
Place the peppers inside a damp napkin, leave to cool, or wrap aluminum foil.
Then remove the skin by pulling with your fingers, or gently scrape with a small knife.
Wash the peppers well under running water.
Cut the green peppers into thin strips. Book it.
Cut the other peppers into thin strips (raw).
Clean the celery, removing the side fibers, cut into thin strips cook "al dente". Do not let it cook too much that gets too soft.
How to Prepare the Pickled Sauce:
In a large saucepan, put the oil to warm, pour the onion leave until wilting, add the vinegar and salt.
Then add the cooked carrots, the cooked celery, leave on the fire for 10 minutes, over low heat, finally add the strips of peppers until softened.
How to Mount the Pickled Plate
In a large, transparent high refractory, make layers, alternating fish and pickle sauce.
Put a layer of fish in the bottom of the refractory, on top, spread the sauce of vegetables ..
Sprinkle with parsley, chives and mint, chopped and capers cut in half.
Repeat the layers until all the ingredients are finished, the last one is vegetables, and on top spread the parsley, the spring onion, and the mint capers and the sauce that is left in the pan.
Cover the refractory, or place paper film, take the refrigerator for 4 to6 hours.
If you want you can serve at the same time.
Keep the plate in the refrigerator until it's time to serve and what's left as well.
It accompanies white rice, palm hearts in large slices, and mangoes cut into thick strips, and slices of pineapple.
You can serve the fish as a snack with bread at will, and slices of fresh white cheese.
Keep the capped fish inside the refrigerator.
In summer put the temperature of the refrigerator stronger than normal, that is, cooler ..
Durability
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