Marinated fish – the recipe
Marinated fish – pesce in carpione
Ingredients
- 400 g fish fillet
- 2 tablespoons flour
- 2-3 tablespoons olive oil
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 1 celery stalk
- 1 dl bouillon or water with herb mixture, e.g. herb butter mixture
- 2 dl vinegar
- 3 dl white or red wine
- salt/pepper to taste
- Fresh herbs like thyme oregano, laurel
- 2 tablespoons parsley leaves
Instructions
- Peel and chop onion and garlic
- Peel carrot and cut into pieces about 5 mm thick
- Wash celery and cut into pieces about 5 mm thick
- Dab fish fillet dry with kitchen paper, then dredge in flour
- Heat olive oil in frying pan
- fry fish fillets in hot oil on both sides
- Place fish fillets next to each other in a shallow dish
- Sauté onions and garlic in the same pan (add a little more oil if necessary)
- Add vegetables, steam, then deglaze with bouillon (or herb water). Continue cooking on low heat until the vegetables are soft.
- Add vinegar, wine and salt/pepper and herbs.
- Bring everything to the boil again, then mix in the parsley.
- Spread the vegetable broth over the fish fillets, the fish must be completely covered
- Allow to cool and then marinate in the refrigerator at least overnight.
Notes
Serve with a side dish: Polenta, fried potatoes or/and salad.
The marinated fish can be kept in the refrigerator for about 3-4 days
The marinated fish can be kept in the refrigerator for about 3-4 days
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