Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fish
Flour, salt and pepper
Oil for frying
3 tb Olive Oil
1 sm Onion, peeled and thinly
-sliced
1 Garlic Clove, Peeled and
-thinly sliced
1 Carrot, Peeled and cut into
-julienne
1 Celery stick, cut into
-julienne
1/2 Lemon, peeled and thinly
-sliced
2 fl White Wine Vinegar
3 fl White Wine
2 ts Chopped Parsley
1 Bayleaf
Sprig of Fresh Thyme
6 Black Peppercorns
1/2 ts Mild Paprika
1 tb Sugar

Heat the olive oil until moderately hot, sweat the onion, garlic,
carrot and celery for 3 minutes. Add the lemon, parsley, bayleaf and
thyme and stir for a further two minutes. Add salt, peppercorns,
paprika and sugar and mix well. Finally add the vinegar, wine and
enough water to make half a pint. Cut the fish into one or two-inch
pieces, season with salt and pepper, roll in the flour and lightly
fry on both sides in little oil. Dry with kitchen paper and arrange
in a shallow earthenware dish. Pour over marinade, leave to cool and
refrigerate overnight. Serve with lots of crusty bread.

Source: Hugo Arnold, Evening Standard, London

Browse by categories