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Small Fish 'Escabeche' With Orange And Tapenade

Western.Chefs's picture
Ingredients
  Small fish 2 Kilogram (Sardine, Mackerel, Red Mullet, Flying Fish)
  Olive oil 2 Tablespoon
For marinade
  White wine 100 Milliliter (10 Centiliter)
  Orange juice 500 Milliliter (5 Deciliter)
  Lemon juice 50 Milliliter (5 Centiliter)
  Fish stock 500 Milliliter (5 Deciliter)
  Cider vinegar 2 Tablespoon
  Vegetables 1⁄2 Cup (8 tbs) (For Garnish)
  Carrots 100 Gram
  Turnips 100 Gram
  Zucchini 100 Gram
  Celery 100 Gram
  Fennel 100 Gram
  Tomatoes 300 Gram, cubed
  Onions 150 Gram
  Shallots 50 Gram
  Orange 1 , sliced
  Lemons 2 , sliced
  Thyme leaves 4
  Salt To Taste
  Pepper To Taste
Directions

Fillet the fishes and pan-fry with olive oil until half-cooked.
Remove from heat.
Marinade Mix all the ingredients and leave to marinate overnight.
Vegetables for garnish Slice the onions and chop the shallots.
Stir-fry until fragrant.
Next add the vegetables cut into cubes: carrots, celery, turnips, fennel, zucchini.
Season with salt and pepper and add 2 bay leaves and thyme.
Put in the tomato cubes last.
Cook on low heat until the vegetables are tender.
Check the seasoning at the end and add saffron if needed.
Add the slices of orange and lemon 5 minutes before ready.
Leave to cool

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Orange
Servings: 
10

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