Originally, this method of marinating sauteed fish in vinegar was simply a way of preserving it. All kinds of fish and even poultry and game were prepared this way.
900 g (3 lb) monkfish
90 g (6 tbsps) flour
Pinch salt and pepper
1 medium carrot, peeled and thinly sliced
1 medium onion, thinly sliced
1 bay leaf
2 sprigs parsley
1/4 - 1/2 fresh red chilli, finely chopped
340 ml (12 fl oz) white wine vinegar
6 cloves garlic, peeled and thinly sliced
1. Peel the brownish membrane from the outside of the monkfish tails.
2. Cut along the bone with a sharp filleting knife to separate the flesh from it.
3. Cut the monkfish into slices about 2.5cm/1 inch thick. Mix the salt and pepper with the flour and dredge the slices of monkfish, shaking off the excess. Fry in olive oil until golden brown. Remove and drain on paper towels.
4. Add the carrot and onion and fry gently for about 5 minutes. Add the bay leaf, parsley, vinegar, chilli pepper and 280 ml (1/2 pint) water. Cover and simmer gently for about 20 minutes.
5. Place the fish in a shallow casserole dish and pour over the marinade. Sprinkle on the sliced garlic and cover well. Refrigerate for 24 hours, turning the fish over several times.
6. To serve, remove the fish from the marinade and arrange on a serving plate. Pour the marinade on top of the fish and garnish with parsley, if desired.
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