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Ingelegde - african recipe
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| Artist: |
_ |
| Categories: |
African, Seafood |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Firm white fish fillets | | | -(flounder, scrod, or cod) | | | -cut into | | 2
| | Inch pieces | | 1/2
| cup | Water | | 1
| tbsp | Lemon juice | | 3
| | Peppercorns | | 1
| | Bay leaf | | 1
| dash | Salt | | | SAUCE | | 2
| tsp | Vegetable oil | | 1/2
| cup | Sliced onion | | 1/2
| tsp | All-purpose flour | | 1/4
| cup | Water | | 1
| tbsp | Lemon juice | | 1
| | ?ts each granulated sugar | | | -and malt vinegar or cider | | | -vinegar | | 1/4
| tsp | Each curry powder and salt | | 1
| dash | Pepper | | | Lemon twists | | | Parsley sprig |
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Procedures:
| 1 | To prepare fish: using paper towels, pat fish dry. | | 2 | In small nonstick skillet combine water, lemon juice, and seasonings and bring to a boil. | | 3 | Reduce heat and add fish; cover and let simmer until fish flakes easily when tested with a fork, 1 to 2 minutes. | | 4 | Using slotted spoon, remove fish to a bowl; set aside. | | 5 | Discard cooking liquid. | | 6 | To prepare sauce: wipe same skillet clean; add oil and heat. | | 7 | Add onion and cook until translucent. | | 8 | Sprinkle with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. | | 9 | Gradually stir in water; add lemon juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a boil. | | 10 | Reduce heat and cook until mixture thickens slightly. | | 11 | Pour sauce over fish and gently toss to combine; cover with plastic wrap and refrigerate until chilled. | | 12 | Just before serving, toss again and garnish with lemon and parsley. | | 13 | Makes 2 servings |
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