Rojitos Fritos de Pessah (Passover Fish Escabeche)

Name: Rojitos Fritos de Pessah (Passover Fish Escabeche)
Ingredients: 1 cup matzo cake meal; 1 ½ cups raw almonds, finely ground; 4 cloves garlic, finely chopped; ½ tablespoon granulated garlic; 1 ¼ teaspoons kosher salt, divided; 4 small red snapper fish, filleted (or 12-15 red mullet fish, filleted), sliced diagonally to pieces that are about 1/6" thin and 3"x1.5" in size; ½ tablespoon ground green peppercorns; 2 eggs; ¼ cup olive oil; 3 tablespoons olive oil; 1 small red onion, finely julienned; 2 medium carrots, finely julienned; 1 small red pepper, finely julienned; 1 small yellow pepper, finely julienned; ½ cup white wine vinegar or champagne vinegar; 1 tablespoon capers; ½ teaspoon whole fennel seeds; ½ teaspoon oregano leaves (fresh or dry), finely chopped; ½ teaspoon fresh lemon balm or lemon thyme (optional), finely chopped; ½ teaspoon fresh thyme leaves, chopped; ¼ teaspoon ground allspice; ⅛ teaspoon lavender buds, finely ground; ⅛ teaspoon ground cardamom; 1 tablespoon honey

www.jewishfoodsociety.org

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Ingredients

1 cup matzo cake meal
1 ½ cups raw almonds, finely ground
4 cloves garlic, finely chopped
½ tablespoon granulated garlic
1 ¼ teaspoons kosher salt, divided
4 small red snapper fish, filleted (or 12-15 red mullet fish, filleted), sliced diagonally to pieces that are about 1/6" thin and 3"x1.5" in size
½ tablespoon ground green peppercorns
2 eggs
¼ cup olive oil
3 tablespoons olive oil
1 small red onion, finely julienned
2 medium carrots, finely julienned
1 small red pepper, finely julienned
1 small yellow pepper, finely julienned
½ cup white wine vinegar or champagne vinegar
1 tablespoon capers
½ teaspoon whole fennel seeds
½ teaspoon oregano leaves (fresh or dry), finely chopped
½ teaspoon fresh lemon balm or lemon thyme (optional), finely chopped
½ teaspoon fresh thyme leaves, chopped
¼ teaspoon ground allspice
⅛ teaspoon lavender buds, finely ground
⅛ teaspoon ground cardamom
1 tablespoon honey