Instructions: "Gele of Fish"

Combine vinegar, wine, pepper, and saffron in a saucepan. Bring to a boil and simmer for 10 minutes. Add fish and poach for a further 10 minutes, or until fish flakes. Remove and leave to cool. Strain the marinade and pour over the fish. Marinate overnight.

Drain the fish fillets and serve cold on a bed of lettuce with mayonnaise. The fish needs no additional cooking, as the vinegar marinade cooks it as in a modern ceviche.

Pruett

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