Snack of pickled tomatoes with sprats
6 servings
30 minutes
The first association that this recipe will probably evoke in you is pickled tomatoes, a winter preparation that is carefully canned in jars every summer. It doesn't work here: peeled tomatoes marinate very quickly, retaining their ideal shape, and are eaten even faster. And the sprats spread on their tops turn this simple recipe into a beautiful snack not only for vodka, but also for cold white wine.
1
Make a cut on the skin of the tomatoes, place them in a bowl, and pour boiling water over them.
2
Hold for 2 minutes, then douse with cold water.
3
Peel the tomatoes.
4
Place the tomatoes in a plastic bag or a container with a tight-fitting lid. Add olive oil, salt, sugar, pepper, and Provencal herbs.
- Olive oil: 2 tablespoons
- Salt: to taste
- Sugar: 0.3 teaspoon
- Ground black pepper: to taste
- Herbes de Provence: pinch
5
Chop the parsley and add it to the tomatoes, leaving some for serving.
- Parsley: 10 g
6
Press the garlic and add it to the tomatoes.
- Garlic: 2 cloves
7
Tightly close the container or tie the bag and shake.
8
Leave the tomatoes to marinate for 2 hours, shaking occasionally.
9
Clean the sprats by removing the heads and entrails, cut open the belly, and unfold like a butterfly.
- Spice-cured sprats: 250 g
10
Before serving, place 5 tomatoes on a plate, beautifully arrange fish on each. Sprinkle with chopped parsley and serve.
- Parsley: 10 g
