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FISH IN ESCABECHE SAUCE
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
04 servings
Amelia Jardim
@canaldaameliajardim- Ingredients
- Recipe
- Hake fillets500 g
- Turmeric / Turmeric01 teaspoon
- Smoked paprika and oregano01 teaspoon
- Lemon juice01 unit(s)
- Garlic, cut Brunoise (Cut into very small cubes) to taste
- Large onion cut Julienne (thin strips)01 unit(s)
- Tomatoes cut Julienne (thin strips)02 unit(s)
- Julienne green peppers, cut into thin strips02 unit(s)
- Extra Virgin Olive Oil02 tablespoon
- Apple Cider Vinegar01 tablespoon
- English Potatoes (Agate), medium, without skin and in 15 cm wide slices06 unit(s)
- Black pepper to taste
- Dehydrated chives and parsley to taste
- Homemade tomato sauce01 cup
- Light Salt to taste
- In a container, season the hake fillets with the juice of 01 lemon, apple cider vinegar, garlic, smoked paprika, turmeric, oregano, black pepper, parsley, dehydrated chives and Light salt to taste. Let marinate for about 20 minutes.
- First, pour a drizzle of extra virgin olive oil in the bottom of a pan or a frying pan and take it to medium heat, placing interspersed layers of tomato, pepper and onion, forming a bed to then place the seasoned fillets and the English potatoes cut into pieces. 15 cm wide slices.
- Pour over the homemade tomato sauce and sprinkle a little oregano and black pepper and Light August salt.
- Drizzle with the oil, cover and let it cook on low heat for about 20 minutes, without stirring.
- Now just choose the accompaniment and serve this delicious D+ dish! I chose rice with saffron, kale cut thicker so as not to lose the fiber made in butter with green smell, squeezed garlic and leeks cut into rings and a plantain farofinha. And to taste this dish, a glass of white wine. Here's a delicious suggestion, easy, practical and very tasty, especially for Easter!
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