INGREDIENTS
- Fishing in vinegar and paprika:
- – 1 kg of bonito/anchoa or caballa fillets.
- – 4 cloves of garlic.
- – 8 tbsp olive oil.
- – 8 tbsp crimson wine vinegar.
- – 1 tbsp of paprika.
- – 1 department of thyme.
- – 3 bay leaves, salt and peppercorns to style.
- Onion puree and toast:
- – 600 g julienne onions.
- – 200 cc of olive oil.
- – 2 g of salt.
- – 300 g of nation bread.
- – 300 cc of vegetable broth.
- – Peppercorns.
- – 1 feta of uncooked ham.
pickled fish with paprika and scrumptious onion puree and toasted bread! large recipe from a grandmother with a variety of taste under we go away you the step-by-step so you’ll be able to attempt it at house .
PROCEDURE:
1. Reduce the fillets into parts of 80 to 100 grams. Peel the garlic and lower it into 1 mm slices.
2. Season the fish with salt and pepper and brown it in a pan with a bit of olive oil. Withdraw. Add the garlic and if needed, extra olive oil.
3. Brown them evenly however taking care to not burn them. Add the new vinegar (concentrate to not burn your self with the steam) and the remainder
Elements.
4. Return the fish to the pan and end cooking for two minutes. Serve heat or retailer within the fridge coated with the sauce. Lasts 5-6
days.
5. Onion puree and toast: Peel the onions and lower them into julienne strips. In a saucepan, warmth the olive oil, add the butter, onions and salt. Cook dinner over low warmth till they’re very gentle.
6. Reduce the bread into 2 cm slices. Toast them within the oven or toaster till they’re effectively toasted, virtually burnt on the sides. Let it cool and course of the toast a bit of with out turning it into powder, in order that we discover items of bread within the puree. Add to the onions and proceed cooking for 10 minutes.
7. Add half of the broth and prepare dinner for 10 extra minutes. Add the remainder of the broth till you get hold of the specified consistency and season with salt and pepper. Take away the leaves from the thyme and add it.
8. Stir and switch off the warmth.
