Escabeche of Australian Salmon
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.
400g Australian salmon fillets, skin-off
Salt flakes & freshly ground black pepper, to taste
Plain flour, for dusting
150ml extra virgin olive oil, plus extra for drizzling
1 red onion, finely sliced
1 clove garlic, chopped
1 bay leaf
1 sprig thyme
½ cup sherry vinegar
½ cup dry white wine
½ cup water
1 teaspoon black peppercorns
2 tablespoons chopped flat-leaf parsley
Crusty bread, for serving
1. Cut central bloodline and any bones out of fillets, and slice fish into large bite-sized pieces. Add salt and pepper to flour and dust fish well in seasoned flour, shaking off excess.
2. Heat a frying pan, add 50ml of the oil and, when hot, add fish and cook for a couple of minutes each side, until well coloured and cooked through. Remove and drain on paper towel.
3. Heat remaining oil in a frying pan, add onion and 1 teaspoon of salt and cook for a few minutes, until translucent. Add garlic, bay and thyme, and cook for about 5 minutes until onion is soft but not coloured. Add vinegar, wine, water and peppercorns and bring to the boil, simmer for 20 minutes, covered. Remove from heat and stir in half the parsley.
4. Place a layer of fish in a non-reactive dish, pour over some of the marinade, add another layer of fish and more marinade and continue until all fish and marinade are used. Cover and refrigerate until cold.
5. Remove fish from the marinade and arrange on a plate with the onions. Spoon some of the marinade over the top, add a drizzle of olive oil, sprinkle with remaining parsley and serve with plenty of crusty bread.