Boquerones con vinagre - sprat marinated in wine vinegar
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One of the most famous and favorite appetizers of traditional Spanish cuisine, it is served in all bars and restaurants. Cooked with fresh sprat. Cooking process takes 24 hours, the eating process takes even less.
Ingredients for boquerones con vinagre: a sprat marinated in wine vinegar:
- Sprat (fresh) - 0.5 kg
- Vinegar (wine vinegar) - 100 ml
- Olive oil - 100 ml
- Spices (rosemary, allspice and red pepper, salt)
- Garlic - 2 clove
How to cook boquerones con vinagre - a sprat marinated in wine vinegar step by step with photos
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Select a sprat of equal size, remove the entrails, |
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Carefully crack the backbone and remove it while keeping it in one piece, Place skin side down. Mix 1/2 glass of wine vinegar with 1/2 glass of cold water, pour over the sprat and leave in the fridge for 12 hours |
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The vinegar matured the fish flesh and changed its color. Drain the water and vinegar. |
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Prepare the marinade: finely chop the garlic, combine with spices and salt, add to the olive oil, pour over the sprat and leave in the fridge for another 12 hours |
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After that time the sprat is ready to be eaten. Serve cold together with the marinade |
Garlic, Vinegar, Olive Oil, Spices, Sour, Tangy, Fish, Starters, Fish and Seafood
