You are here

Marinated Flying Fish With 'Escabeche' Vegetables

Western.Chefs's picture
  Flying fish 1 Kilogram, filleted
  Olive oil 100 Milliliter
For vegetables
  Zucchini 100 Gram, diced
  Carrots 100 Gram, diced
  White turnips 100 Gram, diced
  Potatoes 100 Gram, diced
  Tomatoes 300 Gram, skinned, seeded, diced
  Onions 100 Gram, diced
  Lime juice 2 Tablespoon
  Orange juice 400 Milliliter
  Fish stock 200 Milliliter, clarified
  Thyme 10 Gram
  Bay leaf 1
  Coriander 50 Gram, chopped
  Sugar 1 Tablespoon
  Saffron 5 Gram
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (13 votes)