Escabeche

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Ingredients

¼ celery, finely shaved
1 carrot, finely shaved
½ fennel, finely shaved
1 red pepper, cut into fine strips
1 red onion, finely diced
½ leek, finely sliced
5 tomatoes, stalks removed, chopped
½ bunch of parsley, coarsely chopped
2 gilthead seabreams, each about 350 g
1 lemon, unwaxed, cut into 1 cm thick slices
1 tbsp butter
Salt
Pepper
2 tbsp olive oil
3 tbsp sherry vinegar, alternatively, a milder vinegar is also suitable

Preparation

Put the vegetables and parsley in the porcelain dish. Season with salt and pepper.
Wash the fish and cut a pocket in it lengthways. Stuff the pocket with slices of lemon and butter.
Lay the fish on the bed of vegetables and sprinkle with olive oil.
Place the dish on the wire shelf in the preheated cooking space. Cook. Finish by spooning sherry vinegar over the fish.

Cooking steps

(Pre-)heat cooking space to 160°C with Hot air + steaming
Put the food in
Hot air + steaming 160°C for 30 Mins
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
1 red pepper
3 tbsp sherry vinegar
1 lemon
1 red onion
Pepper
1 carrot
2 gilthead seabreams
¼ celery
5 tomatoes
½ leek
½ bunch of parsley
1 tbsp butter
2 tbsp olive oil
½ fennel
Salt

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