Preparation time
40 min
Recipe type
Starters
Ingredients
half lt
red wine vinegar
20
agone fish
1
carrot
1
onion
to taste
wheat flour 00
to taste
marjoram
to taste.
salt
1 stem
celery
to taste
extra virgin olive oil
1 lt
dry white wine
30 g
sugar
to taste
thyme
to taste
sage
Carefully clean the fish and remove the scales. Wash them repeatedly in running water, fillet them, coat them in flour and fry them in boiling oil until golden. Gently fry the sliced celery, carrot and onion in oil. Add the thyme, sage, marjoram, white wine, vinegar, sugar and a pinch of salt, and cook for about fifteen minutes (the vegetables must remain firm). Place the fish fillets in layers in a non-metallic container, covering them with the boiling marinade. Leave to cool to room temperature then store them in the refrigerator, where they will keep for at least 10 days.