| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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