Pinchos with Marinated Sprats, Papaya, and Tomato Jam

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of marinated sprats, sardines can be used, and papaya can be replaced with mango or pineapple. The tomato jam can be substituted with any other, such as blueberry. It is important to achieve a harmonious balance between the sour-salty taste of the sprats and the sweet flavor of the papaya and jam.

Ingredients

Papaya flesh - 1 piece
Lemon - 1 piece
Vinegar essence - 3 tablespoons
Water - 5 tablespoons
Salt - 2 tablespoons
Green peppercorns - 6 pieces
Bay leaf - 1 piece
Mild Chili Spice - 1 piece
Olive Oil - to taste
Chili jam - to taste
Sprats - 10 pieces

Step by Step guide

Step 1

Using scissors, remove the head, tail, and belly of the sprats. Using the scissors as tweezers, lift the dorsal fin with the tip and pull it out. Use your fingers to remove the insides of the fish and cut the sprats in half. Rinse the fillets under running water.

Step 2

In a glass or enamel container, mix water, vinegar, and lemon juice. Add black peppercorns, bay leaf, chili, and one to two tablespoons of salt (or to taste). Place the sprats in the marinade, mix thoroughly, and leave in the refrigerator for a couple of hours. After this time, dry the marinated sprat fillets between paper towels.

Step 3

Peel the ripe papaya. Cut it into short rectangles the width of the sprat fillets.

Step 4

Wrap each piece of papaya with a fillet of marinated sprats and secure with wooden sticks. On the pincho, place a little tomato jam, drizzle with good olive oil and balsamic vinegar.