Marinade

Ingredients:
2 tablespoons “CAPIRETE” Sherry Vinegar
4 tablespoons “CAPIRETE” Extra Virgin Olive Oil
3 tablespoons hot water
5g. black peppercorns
5g. dill
15g. sugar
Salt

Preparation:
In a mixing bowl, combine the sugar, salt, dill, pepper and Sherry Vinegar. Add the hot water and mix using a wire whisk. At the same time, slowly add the Extra Virgin Olive Oil, pouring it gradually as you whisk in order to attain a smooth and emulsified marinade.

Ideal for: This marinade is perfect for dressing oily fish, shellfish, tuna, frigate or mussels. Also an excellent way to marinate sardines. Allow them to marinate, skin-side up, for 24 hours at room temperature.

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