Soused Fish with Saffron and Onions

450g snapper or trevally or red mullet
plain flour for dusting
olive oil for frying
salt
2 large onions, peeled and finely sliced
1 large carrot, peeled and thinly sliced
1/4 tsp saffron threads
1 fresh bay leaf
1/2 cup white wine vinegar
3/4-1 cup water
2-3 tsp sugar
1 tbsp toasted pinenuts (optional)

Chef: Brigitte Hafner

Photo: Marina Oliphant

Source: The Age
Tuesday May 10, 2005

German, Quick, Contemporary, Healthy, Dairy free, Starter

This isn't really a "pickle" - the fish is first fried then marinated in a sweet and sour sauce of onions, vinegar and sugar. It's very delicious.

Method
Cut the fish into small bite-size pieces. Lightly dust with flour and pan-fry in olive oil over low-medium heat until just cooked through on both sides. Season with salt, then place in a deep enamel or glass dish.

In a pot, heat 2 tablespoons of olive oil and gently cook the onions and carrots until pale golden and soft. They should not brown. Add the saffron, cook a further minute then add the bay leaf, vinegar, water and sugar. Reduce heat and cover with a lid.

Cook for 5 minutes then pour the hot liquid over the fish. Allow to cool completely before serving.

To serve
Sprinkle with toasted pinenuts if you wish and enjoy with a crisp salad as a starter or light lunch.

Serves 4 as an entree.

Who does this remind you of?

Resounding Rotisserie Results!

Well folks, its been a week or so and I've finally uploaded the photos from the spit roast night, and its a pleasure to say that it was a great success. It took some time to cook (sorry to Sarah who we kept shouting "Its ready!" several times only to realise the veges weren't cooked or the marinade needed thickening or what not) but in the end the wait was worth it.

We put potatoes and carrots in aluminium foil with olive oil and butter in the coals just before we put the meat on, and that was the main hold up with the meal. Next time I think we'll put the fire on a fair bit before the meat is due to come out of the oven so that by the time its ready to go on the fire has died down sufficiently.

We also found that the marinade left over in the roasting pan fit perfectly over the rotisserie tray, and that opened up a whole world of possibilities. We left it on the heat for a while and added a cup or so of the red wine that I had opened while we were enjoying the fire on a particularly cold night (notice my red face?).

Plans are being formulated for a double chicken spit, not sure what marinade to use this time, maybe a honey soy or similar.

Anyway, we had fun, plus we have plans for more enticing and titilating recipes.

Enjoy!


-James, The Not So Skinny Cook