Name: Tranci Di Pesce Alla Veronese
Ingredients: 1 Surmai fish; (2 kg); 2 Lemons; juice of; 1/2 c Wine vinegar; (100 ml); 1/2 c Olive oil; (100 ml); Salt to taste; 1/2 ts Peppercorns; crushed (2 g); 1/2 ts Mustard powder; (2 g); 1/4 ts Mixed herbs; (1 g); 60 g Butter; 1 Onion; (50 g); 8 Flakes; (16 g) garlic; 500 g Shrimps; cleaned; 100 g Bell peppers; (red and yellow); 60 ml White cream; 300 ml Double cream; Salt to taste; 1/2 ts Pepper powder

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Femina, Femina2, Seafood	4	servings

INGREDIENTS

1		Surmai fish; (2 kg)
2		Lemons; juice of
1/2	c	Wine vinegar; (100 ml)
1/2	c	Olive oil; (100 ml)
		Salt to taste
1/2	ts	Peppercorns; crushed (2 g)
1/2	ts	Mustard powder; (2 g)
1/4	ts	Mixed herbs; (1 g)
60	g	Butter
1		Onion; (50 g)
8		Flakes; (16 g) garlic
500	g	Shrimps; cleaned
100	g	Bell peppers; (red and yellow)
60	ml	White cream
300	ml	Double cream
		Salt to taste
1/2	ts	Pepper powder

INSTRUCTIONS

FOR THE MARINADE
FOR THE BELL PEPPER SAUCE
To prepare the bell pepper sauce: Heat butter and saute finely chopped
onion and garlic. Add the cleaned shrimps and diced bell peppers. Sprinkle
wine and season. Add cream to the mixture and cook till it resembles sauce
consistency. CLEAN and slice the fish. Whisk all the ingredients of the
marinade thoroughly. Marinate the fish for one hour. Grill the fish on a
hot plate or roast on a tawa, basting frequently with the marinade. Bone
the fish, pour the shrimp sauce over it. Serve hot.
Converted by MC_Buster.
NOTES : Fish Steaks Grilled And Chopped With Shrimps And Bell Pepper Sauce
Converted by MM_Buster v2.0l.

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