1. Sweet and sour fish

    The sweet and sour fish

    8 fillets of fish with white flesh, 2 sliced peppers,
    1a½ tablespoon of vinegar of Savagnin,
    1 tablespoon of sugar, 8 cloves of garlic cut into thin slices,
    1 tablespoon mustard powder,
    2 cups of tomato puree, 2 tablespoons raisins without grains,
    1 teaspoon of salt, 4 tablespoons of breadcrumbs

    2 tablespoon of clarified butter. Recipe:
    Mix the breadcrumbs, mustard and salt.
    Pass the fish fillets in this mixture and let stand for 2 hours.
    Heat the clarified butter and sauté raisins until they are golden brown.
    Remove from the Pan and drain on a paper towel.
    In the same pan, fry the garlic and pepper pieces.
    Then add fish, tomato puree, and lower the heat to a minimum. Simmer the fillets for 5 minutes in the sauce.
    Meanwhile, mix the sugar and the vinegar of Savagnin, which should be added to the sauce just before removing it from the fire and serve.

    Product 14 of 28

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