Fish and Vegetable Marinade
Ingredients:
2 kilos of firm fish, without pimples, cacao, painted, mullet and others to your taste until (sardine without the pimples) serves.
Other Ingredients:
1 large clean celery, cut into thin strips of 10 centimeters, give 2 deep dishes.
8 small carrots, 10 centimeters in length, cut into thin strips.
1 pound of raw onions cut into slices give 3 to 4 bottom dishes.
6 large red peppers two red, two yellow and two seedless green and without the white veins that bitter.
2 tablespoons of capers.
1 plate bottom of wheat flour (to bread)
How to Take the Chili Skin:
Just remove the skin from the green pepper.
Stick each fruit (green pepper) on a fork, carry high heat turning until everything is black.
Then wrap with aluminum foil, leave to cool.
Remove the burnt skin (black) wash thoroughly under running water.
Then cut into thin strips.
"NEVER PLACE GARLIC ON FISH"
Sauce Ingredients:
2 cups of oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 Pepper (finger) with no chopped seeds.
Salt and pepper to taste, in moderation.
½ tablespoon of sugar, or honey (optional)
½ teaspoon ground coffee, or 2 bay leaves
1 tablespoon (grated) or freshly grated (ginger) ginger
Other Ingredients:
1 plate of parsley and 1 sprig of chopped green chives
Way of preparing:
Cook, the celery, the carrot, in separate pans, pass through the pasta rack. Reserve.
Clean the peppers according to the above information, then cut into thin strips by length.
Wash the fish posts, dry with paper towel.
Salting does not put more seasoning. Reserve.
Breading the fish fingers with wheat flour, ie, pass each one into the wheat flour, beat to remove excess flour.
Fry the hot oil until golden brown. Reserve.
When the oil is dirty discard. (throw away).
Put clean oil fry the remaining fries. Reserve.
In a large saucepan, place the onion with the oil clean and cold.
Saute the onion until wilted, add the vinegar and if you need to put some water and sugar, or honey.
Then add the cooked carrots and celery, the grated ginger peppers, the whole chili pepper with salt.
Leave on the fire for 10 to 15 minutes. After cold mount the dish.
How to assemble the dish:
In a large high refractory, layer:
First layer: sauce with onion and vegetables, on top of this parsley and chopped chives.
Second layer the fish pies, over parsley and chives.
Third layer is equal to first, and so on until finished all the ingredients.
The last layer is a sauce and over the top a lot of parsley and chives
Place film on top of the paper tray, tight.
Take the fridge. Serve preferably the next day.
Store in the refrigerator for up to 3 days.
Always keep in the refrigerator. It's a cold dish.
Side dish:
It can serve with white rice, or sweet potato and green salad.
Ingredients:
2 kilos of firm fish, without pimples, cacao, painted, mullet and others to your taste until (sardine without the pimples) serves.
Other Ingredients:
1 large clean celery, cut into thin strips of 10 centimeters, give 2 deep dishes.
8 small carrots, 10 centimeters in length, cut into thin strips.
1 pound of raw onions cut into slices give 3 to 4 bottom dishes.
6 large red peppers two red, two yellow and two seedless green and without the white veins that bitter.
2 tablespoons of capers.
1 plate bottom of wheat flour (to bread)
How to Take the Chili Skin:
Just remove the skin from the green pepper.
Stick each fruit (green pepper) on a fork, carry high heat turning until everything is black.
Then wrap with aluminum foil, leave to cool.
Remove the burnt skin (black) wash thoroughly under running water.
Then cut into thin strips.
"NEVER PLACE GARLIC ON FISH"
Sauce Ingredients:
2 cups of oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 Pepper (finger) with no chopped seeds.
Salt and pepper to taste, in moderation.
½ tablespoon of sugar, or honey (optional)
½ teaspoon ground coffee, or 2 bay leaves
1 tablespoon (grated) or freshly grated (ginger) ginger
Other Ingredients:
1 plate of parsley and 1 sprig of chopped green chives
Way of preparing:
Cook, the celery, the carrot, in separate pans, pass through the pasta rack. Reserve.
Clean the peppers according to the above information, then cut into thin strips by length.
Wash the fish posts, dry with paper towel.
Salting does not put more seasoning. Reserve.
Breading the fish fingers with wheat flour, ie, pass each one into the wheat flour, beat to remove excess flour.
Fry the hot oil until golden brown. Reserve.
When the oil is dirty discard. (throw away).
Put clean oil fry the remaining fries. Reserve.
In a large saucepan, place the onion with the oil clean and cold.
Saute the onion until wilted, add the vinegar and if you need to put some water and sugar, or honey.
Then add the cooked carrots and celery, the grated ginger peppers, the whole chili pepper with salt.
Leave on the fire for 10 to 15 minutes. After cold mount the dish.
How to assemble the dish:
In a large high refractory, layer:
First layer: sauce with onion and vegetables, on top of this parsley and chopped chives.
Second layer the fish pies, over parsley and chives.
Third layer is equal to first, and so on until finished all the ingredients.
The last layer is a sauce and over the top a lot of parsley and chives
Place film on top of the paper tray, tight.
Take the fridge. Serve preferably the next day.
Store in the refrigerator for up to 3 days.
Always keep in the refrigerator. It's a cold dish.
Side dish:
It can serve with white rice, or sweet potato and green salad.
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