Free Recipe Escabeche
Recipe Type: Free Fish Recipes
Recipe Preparation: stir
Cooking Temperature:
Recipe Serves: 4
Ingredients for Escabeche Recipe
1 lb Fish
Flour, salt and pepper
Oil for frying
3 tb Olive Oil
1 sm Onion, peeled and thinly
-sliced
1 Garlic Clove, Peeled and
-thinly sliced
1 Carrot, Peeled and cut into
-julienne
1 Celery stick, cut into
-julienne
1/2 Lemon, peeled and thinly
-sliced
2 fl White Wine Vinegar
3 fl White Wine
2 ts Chopped Parsley
1 Bayleaf
Sprig of Fresh Thyme
6 Black Peppercorns
1/2 ts Mild Paprika
1 tb Sugar
Escabeche Preparation
Heat the olive oil until moderately hot, sweat the onion, garlic, carrot and celery for 3 minutes. Add the lemon, parsley, bayleaf and thyme and stir for a further two minutes. Add salt, peppercorns, paprika and sugar and mix well. Finally add the vinegar, wine and enough water to make half a pint. Cut the fish into one or two-inch pieces, season with salt and pepper, roll in the flour and lightly fry on both sides in little oil. Dry with kitchen paper and arrange in a shallow earthenware dish. Pour over marinade, leave to cool and refrigerate overnight. Serve with lots of crusty bread. Source: Hugo Arnold, Evening Standard, London From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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