2 tablespoons «CAPIRETE» Sherry Vinegar
4 tablespoons «CAPIRETE» Extra Virgin Olive Oil
3 tablespoons hot water
5g. black peppercorns
5g. dill
15g. sugar

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.

Written by