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Dorado en escabeche Recipe
(Dorado in Pickling Brine)

• 1 dorado fish of about 3.31 pounds
• flour
• oil
• 1 onion
• 2 carrots
• 2 bay leaves
• 2 cloves
• salt
• pepper grains
• 1 small coffee cup of vinegar
• 2 slices of lemon
• broth (optional)

Wash, clean and dry the fish. Cut it in thick slices. Cover them with flour and fry them in a frying pan until brown. Put oil in a deep frying pan, add the onion, the carrots cut into julienne strips, and cook until tender. Add the bay leaves, cloves, pepper grains and fried fish. Cover with vinegar and season to taste. If it is necessary, add some broth or oil to the preparation and keep on cooking. Add lemon and let it cool before serving.