Side Pannel
Escabeche
Ingredients List
- 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
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.
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.
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