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Articles
2020-08-13 / test@t

Fried peled on rye bread with olive paste

Fried sardines are very popular in the Mediterranean, which are actively used for sandwiches and toasts. We offer to fry the peled and make toast with it, keeping the memory of the southern seafood cuisine alive with olives. If desired, fresh tomatoes can be replaced with sun-dried ones.

Fried peled on rye bread with olive paste
Ingredients
  • 1 kg of peled
  • 4-6 pieces of rye bread
  • 1 large meaty tomato
  • a handful of parsley, basil, or cilantro leaves
  • flour
  • vegetable oil
  • salt, freshly ground black pepper
  • 1-2 cloves of garlic
  • 100-120 g large pitted olives
  • 3-4 marinated beets
  • 3 tbsp. l. lemon juice plus for serving

STEP-BY-STEP COOKING RECIPE

Step 1
For the pasta, cut the cucumbers as small as possible. Grind the olives with garlic and lemon juice in a blender until smooth. Add cucumbers and stir.
Step 2
Defrost the peled on the bottom shelf of the refrigerator. Peel off the scales. Slit the abdomen and remove the entrails. Remove the gills. Rinse each fish quickly and dry with a paper towel. Cut along the belly so that the fish can be opened like a book. Dip it in flour mixed with salt and pepper. Shake off excess. Fry in hot oil for 1-2 minutes. on each side or until crispy. Place on paper towels and cool.
Step 3
Cut the tomato into thin circles, the herbs - as small as possible. Dry the bread in a dry frying pan, 1 min. from each side. Spread the pasta on one side of the bread. Spread the tomatoes on the pasta, on them - the fish. Drizzle with lemon juice, sprinkle with herbs and serve immediately.
Cooking time
30m
Servings
4
Catalog

Tags

tomato, greens, olives, parsley, spices, corners, Rye bread, northern fish, peled,

Categories

Fish dishes,
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