Pickled Fish Recipe
Ingredients
| Mackerel fish | 1 Kilogram | |
| Onions | 250 Gram, finely chopped | |
| 3 tablespoons fruity olive oil | ||
| Tomatoes | 300 Gram, skinned | |
| Garlic | 6 Clove (5gm) | |
| Tops and leaves of 4-6 celery stalks, finely chopped | ||
| 1 tablespoon mountain thyme | ||
| Rosemary | 2 Teaspoon | |
| Red chilli | 1 Small, dried | |
| Bay Leaf | 1 | |
| Ground black pepper | 1 To taste | |
| White wine | 125 Milliliter | |
| Flat leaf parsley | 25 Gram, finely chopped (DRESSING) | |
| Wine vinegar | 125 Milliliter (DRESSING) | |
| Olive oil | 125 Milliliter (DRESSING) | |
| Salt | To Taste | |
Directions
If you are using sardines or mackerel, clean and gut them normally.
If you are using needle fish, break off the heads just under the gills without severing the innards.
Then carefully pull the head away, removing the innards at the same time.
Rinse all the fish carefully and lay them side by side in a glass or earthenware baking dish.
In a medium-sized heavy frying-pan, fry the onions gently in the olive oil until transparent.
Add the chopped tomatoes, garlic, celery, thyme, rosemary, chilli and bay leaf, with salt and pepper and the wine.
Simmer for 10 minutes then pour over the fish.
Put the dish in an oven preheated to 180°C (350°F, gas 4) on the middle shelf, and bake for 10-15 minutes, until the fish is just cooked.
Sprinkle with parsley, pour in the vinegar and cover with a light film of olive oil.
Cool and refrigerate for 24-36 hours before serving.
Provided the fish are completely covered by the vinegar and oil, they will keep safely for 5 days.
If you are using needle fish, break off the heads just under the gills without severing the innards.
Then carefully pull the head away, removing the innards at the same time.
Rinse all the fish carefully and lay them side by side in a glass or earthenware baking dish.
In a medium-sized heavy frying-pan, fry the onions gently in the olive oil until transparent.
Add the chopped tomatoes, garlic, celery, thyme, rosemary, chilli and bay leaf, with salt and pepper and the wine.
Simmer for 10 minutes then pour over the fish.
Put the dish in an oven preheated to 180°C (350°F, gas 4) on the middle shelf, and bake for 10-15 minutes, until the fish is just cooked.
Sprinkle with parsley, pour in the vinegar and cover with a light film of olive oil.
Cool and refrigerate for 24-36 hours before serving.
Provided the fish are completely covered by the vinegar and oil, they will keep safely for 5 days.
Chef
