Pickled lacedra with tomato sauce and avocado cream

6 servings
1 day 25 min


1. Remove the zest from the orange and lime, rub it over a fine grater.

2. Chop fresh dill.

3. Wash the fillet and dry with paper towels.

4. Sprinkle a little salt on all sides.

5. Heat the pan well with the olive oil.

6. Place the fillet and fry on each side for a minute (the heat is strong). The fish should be covered with a ruddy crust, but there is still raw inside.

7. Put the fish in a wide bowl.

8. Mix the olive oil with chopped dill, fennel seeds, orange and lime zest. Mix well and let the marinade stand for 5 minutes.

9. Marinate the fish with the prepared mixture, put it in the refrigerator for a day. Make the tomato sauce: 10. Remove the skin from the tomatoes, lowering them for half a minute in boiling water, immediately after - in ice water. Also, cutting tomatoes into quarters, remove the seeds. 1
1. Preheat the pan with the olive oil, place the tomatoes and simmer over a medium heat for 8 minutes. 1

2. Chop the ginger very finely, chop the stewed tomatoes into small cubes. Stir them in a bowl. 1

3. Pour in the olive oil, add the salt and pepper to taste, stir again. Now you can go to avocado cream: 1

4. Peel the avocado, remove the bone and place the fruit in the blender bowl. 1

5. Add the olive oil and lemon juice. 1

6. Whisk well until smooth. Final stage: 1

7. Cut the marinated lacedra fillet into pieces, put on a plate. 1

8. Place tomato sauce, avocado cream, next to the fish pieces. 1

9. Garnish the finished dish with fresh greens, pour over the remaining marinade. Enjoy your meal!