
Escabéche of perch

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Where I come from in northern Italy, the local fish is all lake fish - especially perch which we would cook and put under vinegar with vegetables, to bring to the table cold as part of the antipasti. The idea here is that you don't completely cook the fish in the pan but finish it off in the oven, still in the vinegar mixture. We serve it hot, but you can also leave it to cool, cut it into smaller pieces and serve at room temperature, with more antipasti. If you do this, dont reduce the juices at the end, as you will need enough to cover the fish completely. You can also serve this as a main course with some fregola or couscous use 12 onions, double the quantities of carrots, white wine, vinegar, rosemary and leek, and choose fillets of fish around 1/2 pound. Then cook 4 tablespoons of fregola or couscous in plenty of salted water for 7 to 8 minutes, and saute with some diced cucumber and tomato.
ingredients
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serves: 4
8 baby onions
1 carrot
3 tablespoons sunflower or vegetable oil
4 perch fillets (or steaks, each about 1/4 pound)
2 tablespoons white wine
5 tablespoons white wine vinegar
4 leaves bay
2 small sprigs of rosemary
1 small white part of leek
4 juniper berries
4 black peppercorns
small handful of flat-leaf parsley
3 tablespoons olive oil
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 368
- Total Fat: 21.4 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Cholesterol: 54 mg
- Sodium: 71.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 5.2 g
- Sugars: 11.2 g
- Protein: 15 g
preparation

comments
arlene
May 9, 2012