Escabeche series: 2 - fresh fish escabeche

2009-12-09 14:50:55 | by Adriano Petrich | Categories: easy fish | 0 comments

Ingredients

Fish, 2/3 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

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

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

2009-11-28 22:23:24 | by Adriano Petrich | Categories: easy fish sidedish | 3 comments

Escabeche is my new object of obsession, and it is a great one.

It is an acid marinate that can be served hot, warm or even cold (don’t finch, it is the most common way to eat it).

Instead of Ceviche which the food is chemically cooked by the action of the acid, in Escabeche the ...

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