Smelt with salbitchad sauce

Fish 588 Last Update: Jul 18, 2021 Created: Jul 18, 2021 0 0 0
Smelt with salbitchad sauce
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium
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For this recipe, you can use not only smelt, but also other small sea fish, but if you cook - as we ourselves - a dish in the spring, buy only smelt and bon appetit

Ingredients

Directions

  1. For the sauce, cut the bell peppers into quarters lengthwise. Remove seeds and stalks, carefully cut out the partitions. Brush the peppers with olive oil on all sides and fry them on a wire rack over burning coals, skin side down, until charred.
  2. Transfer the hot peppers to a bowl, cover with plastic wrap, let sit for 10 minutes, then peel.
  3. Grease the bread with butter and fry over charcoal on both sides, cool. Fry the tomatoes in the same way, remove the peel. Cut the tomatoes in half, remove the seeds and liquid.
  4. Pour the almonds into a cast iron skillet or aluminum pan, place over the coals, fry, stirring occasionally, for 2-3 minutes.
  5. Place almonds, tomatoes, bell peppers, and sliced ​​bread into a food processor or blender. Add the crushed and peeled garlic and all the rest of the salbitchad ingredients. Grind until smooth.
  6. Carefully remove the entrails from the fish, rinse the carcasses and lay them on paper towels to dry. Season the fish with salt, pepper and oil. Place fish on heated and oiled wire racks. Fry over well-burnt coals until golden brown on all sides. Serve immediately with salbitchad.

Smelt with salbitchad sauce



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Medium

For this recipe, you can use not only smelt, but also other small sea fish, but if you cook - as we ourselves - a dish in the spring, buy only smelt and bon appetit

Ingredients

Directions

  1. For the sauce, cut the bell peppers into quarters lengthwise. Remove seeds and stalks, carefully cut out the partitions. Brush the peppers with olive oil on all sides and fry them on a wire rack over burning coals, skin side down, until charred.
  2. Transfer the hot peppers to a bowl, cover with plastic wrap, let sit for 10 minutes, then peel.
  3. Grease the bread with butter and fry over charcoal on both sides, cool. Fry the tomatoes in the same way, remove the peel. Cut the tomatoes in half, remove the seeds and liquid.
  4. Pour the almonds into a cast iron skillet or aluminum pan, place over the coals, fry, stirring occasionally, for 2-3 minutes.
  5. Place almonds, tomatoes, bell peppers, and sliced ​​bread into a food processor or blender. Add the crushed and peeled garlic and all the rest of the salbitchad ingredients. Grind until smooth.
  6. Carefully remove the entrails from the fish, rinse the carcasses and lay them on paper towels to dry. Season the fish with salt, pepper and oil. Place fish on heated and oiled wire racks. Fry over well-burnt coals until golden brown on all sides. Serve immediately with salbitchad.

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