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KITCHEN MAGIC
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Posted on Dec 17 2005
SPANISH-STYLE ESCABECHE
(Makes four servings)
In hot Mediterranean countries small fish are often preserved in a vinegar-based sauce, or escabeche. Each country has a different version of the dish. This Spanish escabeche is flavored with two unique, special ingredients, saffron and a pinch of ginger. In most escabeche recipes the fish is fried, but why not grill or broil it?
Ingredients:
Salt and freshly ground pepper
1 lb sardines or other small fish
1 tbsp olive oil
2 garlic cloves
pinch saffron threads
pinch ground ginger
salt
4 tbsp red wine vinegar
3 tbsp water
1 shallot, minced
1 lemon, sliced
2 small bay leaves
Pre-heat your broiler or prepare a grill. Salt & pepper the fish and toss with the olive oil. Grill the fish for about twp minutes on each side. Transfer to a baking dish or casserole. Pound the garlic in a mortar along with the saffron, ginger, and a little salt. Mix in the vinegar, water, and shallot. Toss with the fish. Add the lemon slices and bay leaves, cover, and refrigerate overnight. Correct salt and pepper before serving cold. The dish will keep for a few days in the refrigerator.
