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Pickled Pork – Homemade recipes

Pickled pomfret

The pomfret is a blue fish also known as negrito or japuta and is present on the market throughout the year. This recipe is very simple and we can cook for several days, since the pickled sauce keeps it longer.

Ingredients:

  • Two popcorn
  • Three carrots
  • A large onion
  • A heaping tablespoon of peppercorns
  • Two bay leaves
  • A glass of oil
  • ½ glass of white wine vinegar

Elaboration:

We ask the fishmonger to prepare the pigeons for us on four loins without skin. We chop them to our liking, salt them and put them in the pan and reserve.

Cut the julienned onion and the carrot into slices. In a frying pan add the oil and fry the carrots. Then we incorporate the onion, the peppercorns and the bay leaves and let the vegetables sauté. When the carrot is soft, add the loins of palometa and add the glass of vinegar. Let it boil over medium heat for a few minutes. We put everything in a glass fountain. If necessary, add a little water so that the fish is covered. Let cool and put in the refrigerator. It is richer after two days. Before consuming you have to leave about ten minutes at room temperature to enjoy all its flavor.

I really like to accompany it with a good tomato salad.

This recipe can also be made with greaves, mackerel, or sardines or if you prefer with bonito or tuna.

It is important to use a good vinegar and it is essential that it is soft, so it must be white wine.

This recipe can also be made with greaves, mackerel, or sardines or if you prefer with bonito or tuna.

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