Escabeche series: 2 - fresh fish escabeche
Fish, 3/5 kg ( 1 + 1/3 lb )
Onion, 2 large, cut in rings
Black pepper, 2 pinches
Bay Leaves, 6 if fresh or 1 if dried
Vinegar, 1/2 Cup
Wine, 1/2 Cup
Materials and Methods
Fresh Fish: Your milleage may vary
It is the same escabeche as before but now with fresh fish.
Any fish will do, but not all fishes are created equal:
Firmer fish like cod(fresh, KTHXBYE!), badejo, anchovies and sardines are better
Softer fish like flounder need more care
Stronger tasting fish works great
Once you’ve mis-en-placed everything coat the fish with flour and dust the exceess
Heat a pan over medium heat with 2 all the olive oil.
For thinner slices pan fry them for 2 minutes on each side. Longer if they are thicker.
No poking or probing the fish!
They should be golden brown and cooked trough.
Once done move it to the serving vessel
Sweat the onions
Lower the heat to minimum and move in the onions, black pepper kernels, fresh bay leaves and a pinch of salt.
Add the vinegar and wine cup.
Keep one eye on it and stir from time to time until the onions are transparent.
Lay the fish on a single layer on the serving vessel
I like to place one bay leaf over each fillet, then I add the onions and pan juices over the fillets
Again as the other escabeche it can be served either cold or warm.
Have fun and don’t forget to lick those bay leaves
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