Escabeche Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fish,
Flour, salt and pepper
Oil for frying,
3 tbsp: Olive Oil,
1 small: 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 oz: White Wine Vinegar,
3 fl oz: White Wine,
2 tsp: Chopped Parsley,
1: Bayleaf,
Sprig of Fresh Thyme,
6: Black Peppercorns,
1/2 tsp: Mild Paprika,
1 tbsp: Sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish