Pickled Fish With Vegetable Grilled + Photos
Ingredients:
2 pounds of cation in medium posts
1 large glass of brandy of good quality, serves to take the strong smell of the fish
2 grits bottom of wheat flour to bread
2 cups (tea) oil to fry
Spices:
1 tablespoon salt
1 teaspoon grated ginger (optional)
1 fingered seedless pepper or chopped pepper sauce
2 sprigs of rosemary, whole (options)
Miscellaneous Vegetables:
2 carrots cut into thin strips See below
1 kg raw onion, cut into petals
6 peppers being 2 red, 2 yellow and 2 green cut into thin strips, do not need to remove the skin.
1 whole large celery without the leaves cut into thin strips scraped ten centimeters,
1 garlic only white portion cut into thin slices
1 or 2 cups finely chopped parsley
½ cup chopped chives
12 whole purple olives
1 bowl of raw sweet bulb bulb, finely chopped, (optional), cooks equal to the celery
½ cup chopped mint tea (optional)
3 tablespoons (soup) full of capers
NOTICE:
If it is to save the marinade sauce, remove the carrot which it sour the next day, (after cooked).
Escabeche Sauce:
1 large glass of extra virgin olive oil
2 large glasses of red wine vinegar
1 teaspoon (full) of salt
Way of preparing:
Wash the fish dishes thoroughly, dry them with paper towel, place on a platter covered with the brandy, let stand for 30 minutes, inside the refrigerator, covered with film.
Remove the fish from the seasoning with salt, grated ginger and pepper.
The above process is optional.
If you like you can wash the fish again, before seasoning. Reserve.
Peel the carrots, cut into thin strips, cook for five minutes in the pressure cooker, or ordinary pan.
Do the same with the celery and the fennel.
Cut the onions into petals, fry along the garlic thinly sliced pork or thin strips, and the sweet herb, then add the capers.
Fry the peppers in a large saucepan, dripping hot water until they are cooked,
Drizzle the onion with the other ingredients in the pan of cooked peppers, sauté for 5 'to 10 minutes.
Then add the olives to the parsley and the chives and check the salt.
How to prepare the fish:
Remove the fish from the seasoning, dry thoroughly with paper towel, pass the slices in the wheat flour, beat to remove the excess ..
Fry the fish fillets in hot oil. one or two servings at a time, in a large pan and not to spill hot oil.
Lower the heat so that it is well cooked inside and out, let it brown on one side, turn around and do the same on the other side.
Dry the fish with paper towel until the excess fat is removed.
Tips:
Change the oil every time the skillet is floured, or the oil is dirty.
The ideal is to change the oil, with each fry.
The dirty oil will change every time. "So as not to risk changing the taste.
After all the fries are fried, mount the dish.
Mounting mode:
In a large, high transparent refractory, make the layers, alternating fish and the marinade sauce, until finished.
Sprinkle with parsley, chives and mint, minced.
Cover the refractory, or place paper film, take the refrigerator for 6 to 12 hours.
Serve the next day to taste well.
If you want you can also serve the same day.
Side dish:
It accompanies white rice, palm hearts in large slices, and mangoes cut into thick strips, or slices of pineapple.
II option:
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, more ice.
Durability up to five days, inside the refrigerator, with the temperature described above.
It can replace the cation with another fish without too much spine.
It can also substitute for open sardines without pimples, empanadas with wheat flour and fried in the hot oil.
Remove excess fat with paper towel.
Important Note:
Never season fish with garlic, which takes the taste out of the meat.
Ingredients:
2 pounds of cation in medium posts
1 large glass of brandy of good quality, serves to take the strong smell of the fish
2 grits bottom of wheat flour to bread
2 cups (tea) oil to fry
Spices:
1 tablespoon salt
1 teaspoon grated ginger (optional)
1 fingered seedless pepper or chopped pepper sauce
2 sprigs of rosemary, whole (options)
Miscellaneous Vegetables:
2 carrots cut into thin strips See below
1 kg raw onion, cut into petals
6 peppers being 2 red, 2 yellow and 2 green cut into thin strips, do not need to remove the skin.
1 whole large celery without the leaves cut into thin strips scraped ten centimeters,
1 garlic only white portion cut into thin slices
1 or 2 cups finely chopped parsley
½ cup chopped chives
12 whole purple olives
1 bowl of raw sweet bulb bulb, finely chopped, (optional), cooks equal to the celery
½ cup chopped mint tea (optional)
3 tablespoons (soup) full of capers
NOTICE:
If it is to save the marinade sauce, remove the carrot which it sour the next day, (after cooked).
Escabeche Sauce:
1 large glass of extra virgin olive oil
2 large glasses of red wine vinegar
1 teaspoon (full) of salt
Way of preparing:
Wash the fish dishes thoroughly, dry them with paper towel, place on a platter covered with the brandy, let stand for 30 minutes, inside the refrigerator, covered with film.
Remove the fish from the seasoning with salt, grated ginger and pepper.
The above process is optional.
If you like you can wash the fish again, before seasoning. Reserve.
Peel the carrots, cut into thin strips, cook for five minutes in the pressure cooker, or ordinary pan.
Do the same with the celery and the fennel.
Cut the onions into petals, fry along the garlic thinly sliced pork or thin strips, and the sweet herb, then add the capers.
Fry the peppers in a large saucepan, dripping hot water until they are cooked,
Drizzle the onion with the other ingredients in the pan of cooked peppers, sauté for 5 'to 10 minutes.
Then add the olives to the parsley and the chives and check the salt.
How to prepare the fish:
Remove the fish from the seasoning, dry thoroughly with paper towel, pass the slices in the wheat flour, beat to remove the excess ..
Fry the fish fillets in hot oil. one or two servings at a time, in a large pan and not to spill hot oil.
Lower the heat so that it is well cooked inside and out, let it brown on one side, turn around and do the same on the other side.
Dry the fish with paper towel until the excess fat is removed.
Tips:
Change the oil every time the skillet is floured, or the oil is dirty.
The ideal is to change the oil, with each fry.
The dirty oil will change every time. "So as not to risk changing the taste.
After all the fries are fried, mount the dish.
Mounting mode:
In a large, high transparent refractory, make the layers, alternating fish and the marinade sauce, until finished.
Sprinkle with parsley, chives and mint, minced.
Cover the refractory, or place paper film, take the refrigerator for 6 to 12 hours.
Serve the next day to taste well.
If you want you can also serve the same day.
Side dish:
It accompanies white rice, palm hearts in large slices, and mangoes cut into thick strips, or slices of pineapple.
II option:
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, more ice.
Durability up to five days, inside the refrigerator, with the temperature described above.
It can replace the cation with another fish without too much spine.
It can also substitute for open sardines without pimples, empanadas with wheat flour and fried in the hot oil.
Remove excess fat with paper towel.
Important Note:
Never season fish with garlic, which takes the taste out of the meat.
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