Pickled fish + vegetables

Pickled fish + vegetables

Ingredients:

2 kilos of firm fish, shark or other fish without bones, painted, mullet and others to your liking cut into thin slices.
To fillet sardines (without spines) serves.
Other ingredients:

1 large celery cleaned, cut into thin strips 10 centimeters, give 2 deep plates.
8 small carrots 10 cm in length, cut into thin strips.
1 kilo of raw onions sliced ​​give 3-4 deep plates.
2 large red bell peppers, seeded and without the bitter white ribs cut into thin strips.
2 green peppers without the skins, seeds and without white ribs. Cut into strips
2 yellow peppers seeded without the ribs, cut into thin strips.
2 tablespoons (soup) of capers

Taking so the skin chili:
* Only take the skin of green pepper *.

Thread each fruit (green peppers) in a fork, take fire turning until all black with burnt skin.
Then wrap with aluminum foil, let it cool.
Take the skin that burned (black), scrape with a knife, rinse well under running water
Then cut into very thin strips.

"NEVER PUT GARLIC IN FISH"
 Sauce ingredients:
2 cups oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 pepper (lady's finger) finely chopped without seeds.
Salt and pepper to taste, in moderation.
½ teaspoon (soup) shallow sugar or honey (optional).
½ tablespoon (coffee) of crushed bay, or 2 bay leaves
1 tablespoon (soup) or (tsp) grated fresh ginger
Other ingredients:
1 bowl of salsa and 1 saucer green chopped chives
Way of preparing:
Cooking with water, celery, carrot, in separate pans, go through the colander. To reserve.

Clean the peppers according to the information above, then cut into thin strips by length.
Wash the slices of fish dry with paper towels. Salt, do not put more seasoning. To reserve.

Tarnish the fish fillets with flour, that is, pass each one in flour, beating to take excess flour.

Fry the slices in the hot oil until golden, always in clean oil.
When the oil is dirty discard. (throw away).

Put clean oil back the remaining put the chips. To reserve.

In a large pan, add the onion with the oil clean and cold.

Saute onion until wilted, add the peppers leave the fire until it is "al dente" with the exception of green, which is almost ready.
Then add the vinegar and if you need to put a little water and sugar or honey.

Then add the carrots and boiled celery, grated ginger, pepper everything already with salt and capers.
Leave on heat for 5 'to 10'. When cold mount the dish.
So as to assemble the dish:
A refractory high and large, put on layers:
First layer: sauce with onion and vegetables, over this parsley and chives chopped.

Second layer the pieces of fish, over parsley and chives.

Third layer is equal to the first, and so on until all finish ingredients.

The last layer is enough sauce and over parsley and chives
Place on top of the refractory plastic wrap and set or cover.
If you want to serve can then
Store in the refrigerator. The pickled get better serve the next day.
You can store in the fridge until by no later than 3 days.
Always keep in the fridge .It is a cold plate