Escabeche: Vinegar Stew … A Classic of Mediteranean Cooking and delicious way to prepare and preserve fish for a few days. Fish is first fried and then seasoned and preserved in an acidic/wine marinade with aromates. It will become tastier as it ages in your fridge ( max 6-7 days…)
Escabeche preparation suits any flavoursome oily fish, but will also work great with firm white fish and some shellfish
Carefully rinse the Pre-gutted Sardines under running tap water to remove all blood and particles from the belly cavity. Gently massage( rub) the skin to make sure all remaining scales are flushed away. Pat dry with kitchen paper. Store on Grease proof paper
Heat up a heavy Skillet, add a generous amount of Olive oil. Season the sardines with Salt and dip them in the flour. Pan fry the sardines in tow successive batch, 3 minutes each side. Once cooked, lay the Sardines side by side in a glass or earthware dish.
Sliced the carrot into thin disk, Chopped the onion and bash the garlic cloves.
Pour some of the oil out of the skillet, reheat the skillet and sauté the sliced onions for a few minutes on their own before adding the rest of the aromates. Sweat for 10 minutes until soft, add White Wine and Vinegar, bring to the boil for a couple of minutes and pour directly over the cooked fish.
Allow to cool before covering with Cling film and placing in the fridge. We recommend to prepare this dish a minimum of 24 hours in advance as flavours will mature overnight and day by day …. An escabeche will keep in the fridge for 6-7 days
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