Bream with spinach

Georgia has lots of rivers, lakes, reservoirs, and at the same time a great sea coast line but still we don't have a coulture of cooking fish. After reading these phrases there must appear a person, whose family has a lot of recepies of making fish dishes, survived from the ancestors. I want to tell this person: - You are one in a million and, we mortals, do not respect fish enough. So, I decided to show my respect: today we'll cook the Black Sea Bream (the same Black Sea crucian carp), with tasty white flesh and a pleasant aroma.

Goes with

tsitrusi

Recipe author

Luka Nachkebia

Ingredients

Portions :

vodka

15 milliliter

raisins

15 gram

spinach

120 gram

Lemon

Sugar

15 gram

Garlic

1 clove

red pepper flakes

1 a pinch

red pepper nuts

vinegar

20 milliliter

Coriander

1 a pinch

green onion

20 gram

Bream

step

We start making our dish from cleaning a fish from a fins and cutting out fillets. Bream has just few of spines and all of them are big, so processing of this fish is quite easy.

step

Place vinegar, vodka, red pepper, bay leaf, crushed garlic and lemon zest in one vessel - this will be our marinade. Cut coriander stems (keep the leaves) and put them in the marinade, add 50 grams of sugar and 10 grams of salt. Let marinade boil a bit to open up and enhance the aromas.

step

Put the fish fillets into cooled marinade and keep there for 7-8 minutes. This will let the fish prepare for light frying.

step

Put out the fish, then boil and cool the marinade once again. Cut coriander leaves and green onion, add them to the marinade with raisin. Sieve the mass and put back to the frying-pan, add some sugar and make a syrup.

step

Fry the fish on pen, 1 minute from the one side, 1 minute - from another. Sprinkle spinach leaves with coriander, onion and raisin, pour it with syrup and put on a plate.

Serve

Lie the fish on spinach and enjoy the dish.

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