Sydney Seafood School :: Escabeche of Australian 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....
Keywords
- Sydney Seafood School :: Escabeche of Australian Salmon
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Cooking tools:
- Non-reactive dish
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Stove
- Paper towel
- Refrigerator
- Plate
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 400g Australian Salmon fillets, skin off, bones removed
- Plain flour, for dusting
- Salt flakes & freshly ground black pepper, to taste
- 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
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