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Escabeche



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  • Cooking Time: N/A

Escabeche

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.


Ingredients:

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

Serves:

4 Servings

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