Preperation:
- Difficulty: 2 of 5
-
1
In a medium pot, bring rosé wine to a boil and let simmer for 3 minutes. Meanwhile, in a clean jar, neatly arrange the fish, bay leaves, onion and rosemary sprigs.
-
2
Pour over the rosé wine. Add vinegar and peppercorns, and close the lid tightly.
-
3
Place the jar in a pot and fill the pot with boiling water until the water goes 2/3 up to the rim of the jar, and leave for 15 to 20 minutes while the water simmers gently. Leave to cool.
Recent Recipes:
1 ½ cup (3 ½ decilitres) rosé wine
2 pounds (900 grams) halibut meat, cut in 1-inch dice
1 red onion, thinly sliced
10 black peppercorns
4 bay leaves
4 sprigs of rosemary
2 tablespoons red wine vinegar
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