White Fish in Escabeche | Marinated Spanish Tradition
(0)
35 min
Under an hour
Sezamo
Pește alb în escabeche este un preparat nobil din bucătăria spaniolă clasică. Fileuri delicate de pește alb ușor rumenite sunt învăluite într-o marinadă caldă și catifelată din ulei de măsline extravirgin, oțet nobil, vin alb sec, ceapă dulce, morcovi crocanți și ierburi aromatice. Un echilibru desăvârșit între savoare dulce-acrișoară și prospețime mediteraneană.
Ingredients
Preparation method
Preparing and lightly searing the fish
Pat the white fish fillets dry thoroughly with paper towels and cut them into portion-sized pieces. Season both sides with sea salt and dust them with a very thin layer of type 000 white wheat flour, shaking off any excess.
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Sear the fish pieces for 1-2 minutes on each side, just until a light golden crust forms, without cooking them completely through. Remove the fish and arrange it in a deep ceramic or heatproof glass dish.
Preparing the aromatic escabeche marinade
In the same skillet, add the remaining extra virgin olive oil. Add the thinly julienned onion, thinly sliced carrots, and sliced garlic cloves. Sauté the vegetables over low heat for 6-8 minutes, until lightly softened and translucent, without browning.
Chef's tip
Escabeche is an ingenious traditional Spanish technique for preserving and flavouring: the dish becomes even tastier the next day if kept in the refrigerator and brought to room temperature before serving.
Do not over-fry the fish at the beginning; the warm acid in the marinade will finish the cooking process and keep the meat extremely tender and juicy.
15 min
Under an hour
