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Escabeche de Pescado

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
10 ounces (285 grams)

Recipe ID
C00209

Ingredients
US standard
Metric
Flour
10 ounces
285 grams
Paprika
1 tablespoon
1 tablespoon
Fish fillets, boneless (cod, haddock), approximately 6-ounce (170 grams) portions
10 each
10 each
Oregano, fresh, washed, dried, coarsely chopped
¼ cup
7 grams
Eggs, hard-boiled, peeled, cut into 4 wedges
8 each
8 each
Escabeche
Olive oil
2 ounces
60 milliliters
Onion, large, peeled, cut into ½-inch (1.27 centimeter) thick slices
2 each
2 each
Carrot, large, peeled, cut julienne
2 each
2 each
Garlic cloves, peeled, thinly sliced
4 each
4 each
Jalapeño peppers seeded, cut julienne
3 each
3 each
Tomatoes, monder, each cut into 10 wedges
3 each
3 each
Bay leaf
2 each
2 each
Red wine vinegar
1 cup
237 milliliters
Water
1 cup
237 milliliters
Stock, fish or white chicken
4 ounces
118 milliliters
Salt
To taste
To taste
Black pepper, ground
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat fryer.
  3. Half an hour before service: Heat oil in a large sauté pan. Add onion and carrot; sauté until onion is translucent. Add garlic, jalapeños and tomatoes; sauté for another couple of minutes to soften.
  4. Add the bay leaf, vinegar, water and stock. Season lightly with salt and pepper; simmer gently until the carrots are tender, approximately 8 to 10 minutes. Hold at 135°F (57°C) until service.
  5. Combine the flour with the paprika and add salt and pepper to taste.
  6. For service: Dredge the fish fillets in the seasoned flour and deep-fry until crisp and golden and 145°F (63°C) internal temperature. Drain on absorbent paper.
  7. Serve one fillet per portion, topped with the hot escabeche sauce and garnished with the coarsely chopped oregano and three wedges of hard-boiled egg.