In Spanish, escabeche describes putting currently cooked seafood into a marinade; a pickling of sorts, however this subtle shrimp salad is gentler than anything you may get out of the term pickled. The taste will certainly not be as easy as it appears cause this dish has all the great tastes in it.
You get the excellent taste of the sauce while taking pleasure in the structure of the fish, which is not too soft at all.
� 1 teaspoon dried oregano.
� 2 cups dry white wine.
� 1/2 cup Sherry vinegar.
� 1/2 cup matzo dish
� 2 pounds fresh sardine or mackerel fillets with skin
� 1 cup olive oil.
� 6 garlic cloves.
� 1 big red onion, cut in half lengthwise and sliced.
� 1 huge carrot, sliced 1/4 inch thick.
� 1 (3-inch) cinnamon stick.
� 1 (3-by 1/2-inch) strip orange zest.
� 1 (3-by 1/2-inch) strip lemon zest.
Equipment: a 3-quart shallow meal (2 inches deep).
2. Pat fish dry and season with 1/2 teaspoon salt.
3. Dredge in matzo dish to gently coat, shaking off extra.
4. Heat oil in a 12-inch heavy frying pan over medium-high heat till it shimmers.
5. Fry fish in 3 batches, turning if required, till simply cooked through, about 1 minute for sardines or 2 to 3 minutes for mackerel.
6. Transfer with a slotted spoon to shallow meal.
7. Decrease heat to medium and cook garlic in oil remaining in frying pan up until it simply turns golden, about 30 seconds.
8. Include onion and carrot and cook, stirring sometimes, till crisp-tender, 6 to 8 minutes.
9. Include paprika and oregano and cook, stirring, 1 minute. Include wine, vinegar, cinnamon stick, zest, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes.
10. Cool sauce to space temperature level, then pour over fish and marinade, cooled, a minimum of 12 hours.
11. If required, bring to space temperature level prior to serving and season with salt.
Ingredients:
� 2 teaspoons sweet smoked paprika (pimenton dulce).� 1 teaspoon dried oregano.
� 2 cups dry white wine.
� 1/2 cup Sherry vinegar.
� 1/2 cup matzo dish
� 2 pounds fresh sardine or mackerel fillets with skin
� 1 cup olive oil.
� 6 garlic cloves.
� 1 big red onion, cut in half lengthwise and sliced.
� 1 huge carrot, sliced 1/4 inch thick.
� 1 (3-inch) cinnamon stick.
� 1 (3-by 1/2-inch) strip orange zest.
� 1 (3-by 1/2-inch) strip lemon zest.
Equipment: a 3-quart shallow meal (2 inches deep).
Directions:
1. Blend together matzo dish and 1/2 teaspoon each of salt and pepper.2. Pat fish dry and season with 1/2 teaspoon salt.
3. Dredge in matzo dish to gently coat, shaking off extra.
4. Heat oil in a 12-inch heavy frying pan over medium-high heat till it shimmers.
5. Fry fish in 3 batches, turning if required, till simply cooked through, about 1 minute for sardines or 2 to 3 minutes for mackerel.
6. Transfer with a slotted spoon to shallow meal.
7. Decrease heat to medium and cook garlic in oil remaining in frying pan up until it simply turns golden, about 30 seconds.
8. Include onion and carrot and cook, stirring sometimes, till crisp-tender, 6 to 8 minutes.
9. Include paprika and oregano and cook, stirring, 1 minute. Include wine, vinegar, cinnamon stick, zest, and 1 1/4 teaspoons salt and simmer, uncovered, 15 minutes.
10. Cool sauce to space temperature level, then pour over fish and marinade, cooled, a minimum of 12 hours.
11. If required, bring to space temperature level prior to serving and season with salt.
