1.- Pide en tu pescadería que, una vez limpio el pescado, te partan cada pieza en dos filetes y, si es posible, te lo limpien de espinas. Si no, hazlo tú. Si los filetes te resultan demasiado grandes, puedes cortarlos por la mitad. Sálalos.
2.- Pon a fuego medio una sartén o recipiente con el aceite y fríe la caballa, primero 45 segundos por el lado de la piel y a continuación 20 segundos por el otro lado. No importa que el interior esté crudo (ya se hará después). Pásalo a una fuente y reserva.
3.- En el aceite que ha quedado sofríe los ajos en láminas, la cebolla en juliana y la zanahoria en rodajas, con un poco de sal, durante 5 minutos.
4.- Coloca los filetes de caballa, con la piel hacia abajo, sobre el sofrito, esparce unos granos de pimienta por encima junto con la hoja de laurel y agrega el vino blanco, el vinagre y el agua necesaria para que quede cubierto. Debe cocer, medio tapado, durante 15 minutos, añadiendo un poco de agua si es necesario. Retira del fuego y deja reposar hasta que se enfríe.
5.- Puedes guardarlo en la nevera durante varios días, pero recuerda que es mejor servirlo a temperatura ambiente.
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