Soused fish with saffron and onions

Name: Soused fish with saffron and onions
Cook time: 30 min
Cuisine: German
Ingredients: 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)

Brigitte Hafner

October 19, 2011

Soused fish with saffron and onionsMarina Oliphant

Time:< 30 mins

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.

Ingredients

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)

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.

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