European escabeche
The English obtained this method of treating fish from the Spanish, via the West
Indies. It can be used for keeping fish for a length of time, but is most commonly eaten
immediately. Dishes almost identical to escabeche have found their way into many European
cuisines. They are all based on fish that is first fried, and then marinated in vinegar
and oil, with whatever pungent or aromatic additions are most favoured locally. In this
recipe the vinegar is replaced by citrus juice...
Ingredients to serve 4
- 1kg fish fillets (mackerel will do nicely)
- 150-200ml lemon juice
- 150-200ml (preferably Seville, or bitter) orange juice
- 150-200ml olive oil (for marinade, plus extra oil for frying)
- 1 sliced mango or avocado
- 1 small chopped pepper (green or red)
- 1 small sliced onion (preferably one of the brightly coloured varieties)
- 1 sliced orange
- Angostura bitters, to taste
- Salt, pepper
Put a bit of salt and pepper on the fish before frying fillets in olive oil until
browned. Heat all the other ingredients together, except for the bitters, by boiling for
five minutes. Add the Angostura and pour over the fish. Refrigerate, and garnish before
serving cold.
Tim Adams
Noumea, 2000