Yield: 1 servings
|Salt fish fillets carrots sliced sliced lemon
|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.