- Dorada - 500 Grams
- Flour - 5 Art. spoons (for breading)
- Olive Oil - 100 Milliliters
- Garlic - 4 Teeth
- Red onion - 2-3 pieces
- Carrot - 1 piece
- Bulgarian pepper - 1 piece
- Wine vinegar - 100-150 milliliters
- Sugar - 1 teaspoon
- Salt - 1 teaspoon (0.5 tsp for fish, 0.5 h for marinade)
- Bay leaf - 2 pieces
- Thyme - 10 Grams
- Rosemary - 10 Grams
- Pepper fragrant ground - 1 Pinch (to taste)
- Orange - 1 piece
- White dry wine - 100 Milliliters
The recipe for escabeche from dorada came to us from the shores of the Mediterranean. This dish is served to the table and cold and hot. I propose to prepare a dish not according to the classical recipe escapes, but in the traditions of Catalonia. The difference is only in the addition of traditional for the Catalan cuisine herbs - rosemary and thyme. So, the recipe for the escort from the dorada: 1.Clean, mine and lightly dry the fish with a paper towel. 2. Solim, pep fish. We pan in flour and fry in olive oil for about 5 minutes on each side. 3. Lay the fish in a dish with high sides. The dish should be of such size that all the fish fit on its bottom in one layer. 4. Clean, my carrots, onions, peppers, garlic. Cut into thin strips and fry in the same oil. 5. Add to the vegetables salt, sweet pepper, vinegar, wine, sugar, zest and orange juice, bay leaves, thyme and rosemary. Stew on a small fire for 5 minutes. 6. Evenly spread the resulting marinade on the fish. How to cool - put in the refrigerator. Serve cold to the table. Bon Appetit! ;)
Servings: 5