Dorado Seville Style
Origin: Sevilla
Source: Isabel Lopes de Palma, 1890
Ingredients
- 1 dorado
- salt
- vinegar
- flour
- manteca de chancho (pork lard)
- oil
- pepper
- onion heads
- tomatoes
- parsley
- ají verde (green South American chili pepper)
- olives
- escabeches (tangy vinegar-pickled vegetables)
- fine herbs
Instructions
- Scale, open and wash the dorado and cut it into transverse pieces about 5 cm thick.
- Cure the pieces one hour in salted water strongly saturated with vinegar, using a vessel of wood, terracotta, or porcelain enamel.
- Dredge the pieces in flour and fry them in manteca de chancho (pork lard) in an enameled pan.
- Cook the head separately in a like pot of salted, vinegared water.
- Arrange the fried pieces in a circle on a platter with the head at the center.
- Pour over a sauce of oil, vinegar, salt, pepper, sliced onion, tomatoes, chopped parsley and strips of ají verde, and garnish with olives, escabeches and sprigs of fine herbs.