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Create a succulent dish sensation using a traditional marinade that is poured over fresh Aussie salmon.

Escabeche is a traditional Spanish and Portuguese sauce, a hot vinegar and wine marinade, used to cover fried seafood and poultry (traditionally partridge) which is then generally served cold.

Escabeche can be eaten at room temperature as soon as the marinade has cooled, but is best refrigerated until cold; it can be kept covered in the fridge for up to 3 days. Any oily fish is delicious prepared this way – as are mussels.

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