Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables
Fish
Utensils
One shallow dish (approx. 2½ l)
How it's done
Vegetables
Heat the oil in a non-stick frying pan. Add the onion, garlic and peppers, sauté for approx. 10 mins. Add the vinegar, wine, water and bay leaf, bring to the boil. Reduce the heat, simmer for approx. 5 mins., stirring occasionally. Mix in the fennel, season, set aside.
Fish
Rinse the fish inside and out in cold water, pat dry, sprinkle with salt. Place the flour in a deep dish, coat the fish in the flour and shake off the excess. Heat the oil in the same pan. Fry the fish one at a time for approx. 6 mins. on each side. Remove from the pan, place in the dish, cover with the reserved vegetables, including the liquid, and leave to cool. Cover and chill in the fridge for approx. 8 hrs. or overnight. Arrange the vegetables with the fish on a platter, drizzle with the marinade.
| Serve with: | Toasted bread |
|---|---|
| Tip: | Use fresh trout instead of gilthead seabream. |
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