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In this tutorial we learn how to make the warm marinade called escabèche and create a beautiful and tasty cold starter: Mackerel escabèche.
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Ingredients needed for this recipe:
400 grams of fish fillets
100 ml of olive oil
500 ml of white wine (Sauvigon blanc or muscadet wine)
50 ml of sherry vinegar
50 ml of apple cider vinegar
1 medium sized red onion (finely sliced)
1 small shallot (finely sliced)
50 grams of carrot (finely sliced)
1 garlic clove (sliced)
1 twig of thyme 1 bay leaf
1 teaspoon of crushed coriander seeds
1 teaspoon of salt
1 teaspoon of black pepper
Juice of half a lemon
For a stronger flavor try adding some saffron, star anise or cayenne pepper.
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This particular marinade is used to "cook" fish fillets and meats (although using meat with an escabeche marinade is not as common) using a wine and vinegar based brine. A 'must-know' recipe for all cooking enthusiasts, it's one of the most versatile warm marinades to ‘cook’ fish fillets with minimum effort. It's also a forgiving 'recipe' in that you can play around with ingredients to create your own twist without compromising results.
Adding this one recipe to your cooking toolkit will open up a treasure trove of creations using mackerel, sardines, red mullet and much more.
My tip - don’t take shortcuts with the marinating time. It’s easy to tell yourself that overnight ‘will do’ but this will compromise flavors and the acid cooking process. So stick to 24 hours for best results.
Remember, respecting each stage of a recipe = no regrets👌🏼
20 апр 2019
