Preserved Fish With Pickled Onions And Gherkins Recipe

Serving the Preserved Fish

The fish used in this meal appears to be preserved, possibly through methods such as marinating, smoking, salting, or canning. Given the lack of clear preparation methods from the image, serving the fish in its preserved state is suggested. Arrange the small fish neatly on a plate, allowing room for the accompanying pickled and fresh vegetables.

Preparing the Pickled Onions

Thinly slice red onions and pickle them using a mixture of red wine vinegar, water, sugar, and salt. Allow the onions to marinade in this mixture for at least an hour, ideally overnight, to acquire a deep purple-pink hue and a tangy flavor. Serve a generous amount of pickled onions alongside the fish.

Adding the Pickled Cucumbers

Serve gherkins or cornichons on a separate plate. These small pickled cucumbers, typically brined with dill and garlic, add a crunchy and tangy element to the meal.

Incorporating Fresh Green Onions

Provide a bunch of fresh green onions as part of the meal. These can be served whole or chopped, depending on personal preference. Their sharp, fresh flavor complements the richness of the preserved fish and the tanginess of the pickled vegetables.