Escabeche is of Spanish origin and refers to both a dish of fried fish that is
marinated in an acidic mixture before serving, and to the marinade itself.
Ingredients (for
6 people)
12 sardines
3 thinly
sliced onions
6 grated carrots
2 crushed garlic
cloves
1 chili
olive oil
20cl
wine vinegar
2 lemons
thyme, bay
leaves
salt, pepper
Procedure
Gut the
sardines, remove the heads and wipe them to remove scales.
Pour 3 spoons of
olive oil into a skillet and fry the sardines on each side for 4
minutes. Take them out with a skimmer.
Add
3 spoons of olive oil to the pan. Lightly fry the onions, garlic,
carrots, bay leaves and minced chili. Add vinegar and simmer
for
ten minutes with the lid on.
Place
half of the vegetables on the bottom of a dish, put the sardines
on top of them and finally the rest of the vegetables. Cover the dish
with tin foil and put in the refrigerator for 48 hours.
