Description
Today I want to give the recipe for this wonderful, versatile, in my opinion, the sauce-marinade. Fish is just one of the options of its use. If someone does not like fish or has decided not to buy it - this sauce can be used for cooking chicken, pork or even rabbit. In Portugal it is called Escapes sauce (Escabeche), from the Spanish or from the Persian "sour food". For best flavor it is recommended to cook at least 24 hours before serving, then it is served cold or slightly warm.
Ingredients
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Fish fillets
500 g
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Onion
2 piece
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Garlic
3 tooth
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Bay leaf
1 piece
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Vinegar
0.5 cup
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Salt
-
Black pepper
-
Paprika sweet
1 tsp
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Peppers red hot chilli
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Flour
Cooking
We choose our fish: mackerel (makrel), trout, tuna. Mackerel or small trout need only to gut it, rinse in cold water. Salt, coarse salt to RUB on the surface of the fish, leave it for 2 hours. Then this fish is breaded in a flour and to fry it it is necessary whole.
A large trout or tuna should be cut into fillets and season with salt and leave for 10-20min. (I took the fish called Laputa, but this I believe will be hard to find)
Dip fillets in flour, and immediately put into a pan with heated olive oil, fry until Golden brown, turn over and fry the other side.
Put the finished fish in a form where it will marinate.
Escapes prepare: in a frying pan in the same oil from frying fish, saute roughly chopped onion, dry Bay leaf (break into pieces), black pepper, very finely chopped garlic until Golden brown.
Add paprika
Pour the vinegar and bring to a boil, the sauce should boil for 1-2 min.
Remove from heat and immediately pour our fish so that the onions covered the entire surface. Cover with a lid and leave for 12-24hours. As a side dish for this fish is best suited boiled potatoes, dressed with olive oil or white rice crispies. Bon appetit! :-)
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