Cerveach of Sole from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by Clariss
Not to be confused with the South American ceviche, this old way of dressing fish requires the fish to be cooked first. I demonstrated it at a Georgian cooking forum, and thereafter found I was bei...
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Ingredients
- 2 bayleaves
- shredded rind and juice of 1 lemon
- 2 tbsp white wine vinegar
- fresh herbs
- 125 ml/4floz olive oil
- salt
- freshly ground pepper
- 1 onion, sliced into thin rings
- oil
- 4 fillets of sole
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