This is probably the best remake of home canned fish, fish with vegetables Delamarisove Provençale . Googlanje Provence reveals the secret sauce: tomato + Provence + onions + spices garlic. The label on the tin Delamarisovi however, that this is a mackerel that swim among the garden vegetables and Provencal sauce:
- 44% sauce (water, tomato paste, vegetable oil, sugar, wine, mustard, salt, spices, vinegar)
- fish (mackerel) 40%
- 16% vegetables (carrots, turnips, green tomatoes, cucumbers, green and red peppers, celery stalk).
Well here we go. Average for 4 hungry buy / catch / gather:
- 60 g of cleaned (without headers and gutted), mackerel (to a greater or lesser package)
- 60 oz ripe tomatoes or pelatov,
- one medium onion plentiful. The French would take scallions. But if you then Frenchman, take about 4 pieces.
- one clove (not head) of garlic
- one large carrot (or two smaller),
- one small flask,
- one small green or red peppers,
- a piece of celery,
- bunch of fresh Provencal herbs or tablespoon dried (thyme, marjoram, rosemary, basil, bay leaf, if desired and even lavender and sage)
- syringes olive oil
- syringes fresh dry wine.
Alora, all other fish, wine and olivca cleanse and naseckaš. Priliješ wine and oil, Solis, popraš, mesas and add fish swimming in a trial for a few hours to cool.
Meanwhile, the mal skuliraš and ready barbecue. In this case it is necessary to have such cover . Otherwise, prefer to use the oven. On the grill as you know and you know pali charcoal and ga swords left and right of center. The center of the coal should be free, because the fish will anus on indirect heat.
Fish with marinade suspended in 4 cups of aluminum foil, they are the center of the grill grates, so they are not directly over the charcoal. Grill covered with a lid, open vents and anus about half an hour.
Serve with oily, načesnanim and charcoal-grilled white bread, and of course wine. Why not with any rosé ?
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