How to make
Clean the fish and remove the head, tail and bones. Divide it into two fillets and cut each of them lengthwise into two more, so that you get a total of 4 pieces.
For the escabeche, put the vinegar, white wine, water, salt, sugar and the bay leaf with the black peppercorns in a pot on the stove. Add the onion and carrot (cut into circles). When it boils, time 10 minutes and remove from the heat.
Dip the fish in the warm marinade for a few seconds and remove it, then pour the liquid into a non-metallic container and dip the fish fillets again. Wait for it to cool completely and store it in the refrigerator for 24 hours.
We are ready to prepare our meal. Boil the buckwheat in a ratio of 1:2-2.5 slightly salted water. Boil for about 15-17 minutes - at the beginning on high heat and then reduce to a minimum, until the end of cooking. Leave it for 8-10 minutes under the lid (removed from the heat). Strain the water, if it is not completely absorbed by the grains and cool it.
In a bowl, mix the buckwheat with olive oil, lemon juice, tomato sauce, parsley and as much salt as you like. Add halved or whole cherry tomatoes. Tear the fish fillets, which have already been in the marinade long enough. Add all of the fish or as much of it as you want.
Mix well and serve it as a cold appetizer.
Enjoy your meal!
