Escabeche
| Yield: | 4 Servings |
| Categories: | Fish |
| 1 | lb | Fish |
| Flour, salt and pepper | ||
| Oil for frying | ||
| 3 | tb | Olive Oil |
| 1 | sm | Onion, peeled and thinly sliced |
| 1 | Garlic Clove, Peeled and thinly sliced | |
| 1 | Carrot, Peeled and cut into julienne | |
| 1 | Celery stick, cut into julienne | |
| 1/2 | Lemon, peeled and thinly sliced | |
| 2 | fl | White Wine Vinegar |
| 3 | fl | White Wine |
| 2 | ts | Chopped Parsley |
| 1 | Bayleaf | |
| Sprig of Fresh Thyme | ||
| 6 | Black Peppercorns | |
| 1/2 | ts | Mild Paprika |
| 1 | tb | Sugar |
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