Gilthead at sherry sauce

SAUCE for GILTHEAD 07745 SHERRY INGREDIENTS for 2 PEOPLE 1 gilthead of approximately 300 g flour, frying oil, 1 small cucumber, tomatoes 2 onions, 1.

For the sauce: 1 tablespoon sugar 1 heaping tablespoon of red wine vinegar, 1 tablespoon of soy sauce and sherry, 1 1 teaspoon cornstarch and one of ketchup, salt and pepper.

PROCEDURE prepare the sauce: stir together all the ingredients and stretch a deciliter of water (it is best to dilute the cornstarch in a spoonful of water before you merge it with the other ingredients).

Remove the scales and the fish innards, rinse it well under running water and dry it at that in the abdominal cavity.

With a large knife, carried out a series of diagonal cuts on both sides, so as to affect the meat deeply.

Put the fish in a paper bag with a handful of flour, close and shake well to coat the inside of the cuts.

Then pull it up by the tail and trim away the excess flour.

FRY it in a pan with hot oil for 10 minutes.

on each side, then deponetela on blotting paper, then put it aside on a warm serving dish.

Remove from the Pan almost all oil and throw yourself through switch the carrot cut into sticks and sliced onions.

Cook over high heat for 2 minutes, stirring constantly with a wooden spoon.

Add the cucumber cut into sticks and chopped tomatoes.

Stir quickly and pour the mixture into the pan for the sauce.

As soon as the sauce has thickened, pour over the fish and serve immediately.