Marinated Tomato Appetizer with Sprats
⏳ Time
30 minutes + 2 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
The first association this recipe will likely evoke is marinated tomatoes, a winter preparation that is diligently preserved in jars every summer. Here, it doesn't apply: peeled tomatoes are pickled very quickly, retaining their perfect shape, and are eaten even faster. Topped with sprats, this simple recipe transforms into a beautiful appetizer not only for vodka but also for chilled white wine.
Ingredients
- Marinated cherries - 10.6 oz
- Parsley - 0.4 oz
- Herbes de Provence - a pinch
- Sugar - ¼ spoons
- Ground Black Pepper - to taste
- Salt - to taste
- Olive Oil - 2 spoons
- Sprats - 8.8 oz
- Garlic - 2 cloves
Step by Step guide
Step 1
Make a small incision on the skin of the tomatoes, place them in a bowl, and pour boiling water over them.
Step 2
Hold for 2 minutes, then rinse with cold water.
Step 3
Peel the tomatoes.
Step 4
Place the tomatoes in a plastic bag or a container with a tight-fitting lid. Add olive oil, salt, sugar, pepper, and herbes de Provence.
Step 5
Chop the parsley and add it to the tomatoes, reserving some for garnish.
Step 6
Pass the garlic through a press and add it to the tomatoes as well.
Step 7
Seal the container tightly or tie the bag and shake well.
Step 8
Let the tomatoes marinate for 2 hours, shaking them occasionally.
Step 9
Remove the heads and entrails from the sprats, slice open the belly, and open them up like a butterfly.
Step 10
Before serving, arrange 5 tomatoes on a plate, beautifully place a piece of fish on each one. Sprinkle with chopped parsley and serve.
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