Ingredients
- 600 g 4 sinks
- 4 g fig leaves
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 onion
- garlic
- laurel
- apple cider vinegar
- extra virgin olive oil
FOR THE SAUCE
Clean peppers, divide them into layers and thin them, reducing their thickness to 2-3 mm keeping the peel. Then cut them into very small cubes.
Peel and dice the onion too. Collect it in a bowl with peppers and season with 1 bay leaf, 1 clove of whole garlic, 100 g of oil and 50 g of apple cider vinegar. Let the sauce rest for 5 hours.
FOR THE SKEWERS
squamate the fish, then open them like a sardine and remove the fishbone.
Roll out the fig leaves on the sinks and roll them up leaving the skin on the outside.
stops the rolls with a stick and cook the skewers in a pan with a drizzle of oil for about 3 minutes, browning them on both sides. Then cover with a lid and cook for a few more minutes.
serve the skewers with the sauce, accompanying to taste with fresh figs.
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