Marinated Flying Fish With 'Escabeche' Vegetables Recipe
Ingredients
| Flying fefr 1 kg - filleted | ||
| Olive oil | 100 Milliliter | |
| Vegetables | ||
| Zucchini 100 g - diced | ||
| Carrots 100 g - diced | ||
| White turnips 100 g - diced | ||
| Potatoes 100 g - diced | ||
| Tomatoes 300 g - skinned, seeded, diced | ||
| Onions 100 g - diced | ||
| Lime juice | 2 Tablespoon | |
| Orange juice | 400 Milliliter | |
| Fish stock 200 ml - clarified | ||
| Thyme | 10 Gram | |
| Bay leaf | 1 | |
| Coriander 50 g - chopped | ||
| Sugar | 1 Tablespoon | |
| Saffron | 5 Gram | |
| Salt, pepper | ||
Directions
Vegetables Heat some olive oil in a deep saucepan, saute diced zucchini, carrots, white turnips, potatoes, tomatoes and onions on a medium heat until soft and colourless.
Season with salt and pepper.
Add fish stock, orange juice, sugar, saffron, thyme and bay leaves and cook until it thickens.
Remove from heat and correct the taste by adding lime juice and sugar if necessary.
Season with salt and pepper.
Add fish stock, orange juice, sugar, saffron, thyme and bay leaves and cook until it thickens.
Remove from heat and correct the taste by adding lime juice and sugar if necessary.
Chef
