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1 pound Fish
Flour, Seasoned With Salt And Pepper
1 small Onion, Peeled & Sliced
1 Garlic Clove, Peeled & Sliced
1 Carrot, Julienned
1 stick Celery, Julienned
½ Lemon, Peeled & Sliced
2 fluid ounce White Wine Vinegar
3 fluid ounce White Wine
2 teaspoon Parsley, Chopped
1 Bayleaf
1 stick Thyme
Salt, To Taste
6 Peppercorns, Black
½ teaspoon Paprika
1 tablespoon Sugar
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,roll in the seasoned flour and lightly fry on both sides in 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.
Flour, Seasoned With Salt And Pepper
1 small Onion, Peeled & Sliced
1 Garlic Clove, Peeled & Sliced
1 Carrot, Julienned
1 stick Celery, Julienned
½ Lemon, Peeled & Sliced
2 fluid ounce White Wine Vinegar
3 fluid ounce White Wine
2 teaspoon Parsley, Chopped
1 Bayleaf
1 stick Thyme
Salt, To Taste
6 Peppercorns, Black
½ teaspoon Paprika
1 tablespoon Sugar
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,roll in the seasoned flour and lightly fry on both sides in 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.
