Escabeche de Rougets

. September 29, 2007

1 lbs Rougets fillets
1 tablespoons olive oil
1 onion, sliced
3 garlic cloves, sliced
2 small carrots, peeled and sliced
1/3 cup cider vinegar
1/2 cup water
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon saffron
1 teaspoon salt
1/2 teaspoon pink peppercorns
4 pepperoncini peppers, sliced (pickled)
1 cup fennel, thinly sliced
1 orange

Heat the oven and bake the pieces of fish until golden and cooked through, about 5 minutes on each side.
In a large skillet and medium sized non reactive saucepan heat the olive oil.
Add the onion,carrot, and garlic. Saute for about 5 minutes on medium heat, or until the onion is soft.
Add the vinegar, water, and seasonings. Cook over medium heat for about 10 minutes, or until the carrots are tender.
Pour the finished vinegar and vegetable mixture over all and mix lightly.
Cover and set to chill in refrigerator for at least 6 hours, and preferably 48 hours.
Serve with fennel and orange salad.



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