Escabeche

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The chef, at age 3 (?)
During my 2005 Christmas Dinner, I served an Escabeche as the third course. This is a simple dish from cold, pickled, white fish. Light and refreshing. Nice:

Skin 800g white fish fillets. Drizzle generously with lime juice and set aside for 15 minutes. Meanwhile:

Cut one large onion into fine rings. Chop 3..4 cloves of garlic. Fry this gently in olive oil, then add 150ml Olive oil, 100ml white wine vinegar, 50ml rice vinegar, 150ml hot chicken or vegetable stock, one teaspoon of honey. 4 bay leaves, a tablespoon of crushed black peppercorns, half a tablespoon of crushed allspice, 6..8 crushed juniper berries. Juice from 2 limes, a teaspoon of dried red chillies. Stir and let simmer for 5 minutes, but do not allow to boil.

Dry the fish and fry gently. When cooked, place in a flat dish. Pour the marinade over
the fish. Cover and keep chilled for 24 hours.

To serve, take the fish out of the marinade and sprinkle with coriander greens. Serve with salad and white bread.