Longitudinal cut fish of almost all the lateral half, from tail to head, the snapper fillet becomes a pretty heavy consumption dish in eastern Venezuela because of its abundance, being saltwater, presented in different ways from fried to grilled through endless recipes that give prominence to this exquisite fish on the tables of Venezuelans and the world.
The snapper fillet to the taste of raisins is another variant of preparing this delicious white fish with a sour touch which gives it an interesting flavor.
Ingredients
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4 Snapper fillets of 220 gr each |
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40 gr Wheat Flour |
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1 liters Fish Broth |
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1 Onion cut into brunoise |
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1 Carrot cut into brunoise |
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30 gr Raisins |
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1 glass of Brandy |
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½ cup Oil |
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Pepper |
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Salt |
Utensils
| Medium saucepan |
| Knife |
| Medium bowl |
Preparation
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In a medium saucepan, add oil until hot.
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Pour the onion to caramelize and add the carrots and cook for 5 minutes.
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In a bowl add the flour and coat the fish with this.
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Place the fish in the pan with the sauce.
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Add the raisins and brandy.
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Pour the broth to cover the fish.
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Cook for 15 minutes to reduce the volume of broth and form a thick sauce.
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Serve hot.
