Half-crocked fish

Yield: 1 servings

Measure Ingredient
1 cup Salt fish fillets carrots sliced sliced lemon
1 quart Water onions, sliced sliced celery

Soak fillets over night in brine solution. Next morning add place alternate layers of sliced fillets and vegetables in crock or jar.

Sprinkle each layer with a mixture of peppercorns, bay leaves, allspice and mustard seeds. Drown the whole concoction with equal portions of white vinegar and water and let soak for at least a week.

Keep refrigerated.

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