Escavèche

Instructions

1. Cut the fish fillets into large pieces, lightly salt them and dredge them in flour.
2. Heat the oil and fry the pieces for 3 to 4 minutes on each side until golden. Drain them on paper towels.
3. Thinly slice the onions, cut the carrots into fine rounds and the celery into pieces, and crush the garlic.
4. In a saucepan, gently sauté the vegetables for 5 minutes in a little oil.
5. Add the vinegar, water, bay leaf, thyme, peppercorns and cloves. Simmer for 15 minutes.
6. Arrange the fried fish in a deep dish and pour the hot marinade over it, vegetables included.
7. Let it cool, then cover and refrigerate for at least 24 hours before serving.
8. Serve cold, with country bread.