This is a preparation used to marinate fish, meats and vegetables. This marinade can be prepared according to different recipes and combining various foods: vegetables, fish, meat ... and is typically used in Piedmont and Lombardy, where the plates thus prepared are preserved (if immersed in the marinade) for several days becoming more and more taste. This isn't the real soused, but one more quick and light, still very tasty!
Ingredients for 2 people:
- 4 mackerel fillets
- 1 red onion
- 1 carrot
- 1 clove of garlic
- flour for dusting
- ½ cup dry white wine
- ½ cup vinegar
- 3 sage leaves
- 2 tablespoons extra virgin olive oil
- salt q.b.
Time: 30 minutes
Difficulty: Easy
Clean the vegetables, finely sliced onion and grated or cut into small dice the carrot.
Sauté the onion and carrot, add the sage leaves and a clove of crushed garlic. Add the floured fillets and cook two minutes per side, then pour over the vinegar and wine. I do not usually salt the fish, but optionally you can add a pinch of fine salt. Cook over medium heat for 10/15 minutes, remove the fish and let thicken a bit then pour the liquid onto the thread and serve hot. Enjoy your meal!
Difficulty: Easy
Clean the vegetables, finely sliced onion and grated or cut into small dice the carrot.
Sauté the onion and carrot, add the sage leaves and a clove of crushed garlic. Add the floured fillets and cook two minutes per side, then pour over the vinegar and wine. I do not usually salt the fish, but optionally you can add a pinch of fine salt. Cook over medium heat for 10/15 minutes, remove the fish and let thicken a bit then pour the liquid onto the thread and serve hot. Enjoy your meal!
See the recipe in printable PDF
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