Description
The most difficult and tedious part of this recipe is to cut the fish, the rest is done very quickly, after a little wait and you can enjoy the result.
Ingredients
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Capelin
1 kg
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Carrots
2 piece
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Onion
3 piece
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Garlic
2 tooth
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Bay leaf
3 piece
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Thyme
2 sprig
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Vegetable oil
150 ml
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Vinegar
100 ml
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Dressing
2 Tbsp
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Nutmeg
-
Black pepper
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Water
100 ml
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Coriander
Cooking
Fish need to gut, cut off the head and remove the backbone, divide the fish in half. Lay them in a baking dish and pepper.
Carrots, garlic and onions clear. Carrots to grate on cucumbers, and onions and garlic are finely chopped.
Heat vegetable oil in a frying pan and fry the onion, garlic and carrots for 10 minutes.
Then pepper, add the dressing to pickle Maggi, nutmeg, thyme, coriander and Bay leaf. Pour water, vinegar, bring to boil and boil for another 10 minutes.
Boiling the marinade to cover the fish and place in a preheated 180 degree oven for 10 minutes.
Before serving, cool completely and allow to infuse for about 4 hours. Bon appetit!!!
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