Pollock Escabeche Recipe - Great British Chefs
This bright and fresh pollock escabeche from Budgie Montoya is topped with pickled yellow peppers and bronze fennel. The sharp escabeche sauce is very easy to make, and a delicious accompaniment to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 5 red peppers
- 1 Spanish onion, diced
- 2 garlic cloves, minced
- 2 in of fresh ginger, minced
- 250ml of fish stock
- 75ml of cane vinegar
- 50g of cane sugar
- salt to taste
- oil, for cooking
- 1 yellow pepper
- 100ml of cane vinegar
- 50ml of water
- 25g of cane sugar
- 1 star anise
- 1 tsp mustard seeds
- 500g of pollock fillet, cut into 3 portions
- cold-pressed rapeseed oil
- 1 handful of bronze fennel
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