PECES ESCABECHADOS
INGREDIENTS
- Fresh fish from the river Tormes
- Oil
- Salt
- Garlic
- Bay beaf
- Vinegar
Preparation
For the preparation of the pickled fish the process begins in the same way as the fried ones except that they are removed from the pan when they are little fried. The pickle is prepared by mixing the oil, garlic, bay leaf and vinegar. The fish are poured into the pickle and left to macerate for 15 days.
Cold serve
