If you like to eat fish, do not miss the opportunity to try this yellow fish recipe, a fairly simple preparation made with battered fish, cooking in an onion sauce with white wine and a touch of saffron. We have used Rape, but You can make yellow or even yellow hack, you decide that. Eating fish was never as rich as with this recipe for white wine from Catina Barbero and its blog Target = _blank re = NOFOLWLA Catina cuisine.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make yellow fish: |
| 600 grams of sliced vessels or any white fish 1 large onion 1 glass of dry white wine ½ glass of olive oil 3 tablespoons of flour 1 tablespoon vinegar soup 1 laurel leaf 1 pinch of strands from saffron 1 pinch of thyme 1 teaspoon of salt |
| Additional characteristics: cheap cost, stew |
Ingredients to make yellow fish:
1. To make this fish recipe in yellow we have decided to use monkfish, but if you prefer you can use other white fish such as cazón or hake. Taking this into account, we will start by marining the fish. To do this, in a container we mix the wine, the vinegar, six tablespoons of olive oil, a pinch of salt, thyme and bay leaf. We add 1/2 glass of water, mix everything well and submerge the fish slices. Lets go for a couple of hours, turning the fish from time to time.
2. Once macerated, we drain the fish, strain the juice of the marinade and reserve it. To batter the rappers, we prepare a plate with flour to batter and flour the fish. We fry it on both sides. We let it drain on kitchen absorbent paper to release excess oil.
3. On the other hand, we peel and chop the onion. We heat a couple of tablespoons of olive oil in a pan and poach the onion over low heat with a pinch of salt.
4. Then we add the reserved marinade, raise the fire and let it reduce about 5 minutes. of fried fish. Lets keep the cooking of white wine fish for 5 more minutes and voila.
5. Yellow fish is served very hot and as you can see, a touch of green will be enough for the decoration of the dish. Saffron not only gives color, but gives the dishes a special character, such as for example in the preparation of Chickpeas with spinach and cod or in the rice recipe with saffron and almonds.
