Escabeche-Style Fish | Enrico Crippa | Chef Recipes | Reporter Gourmet S.r.l.
Escabeche-Style Fish | Enrico Crippa
Keywords
- |
- Fish
- Enrico
- Crippa
- Escabeche-Style
- Escabeche-Style Fish | Enrico Crippa
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 reportergourmet.com.
Ingredients
- 500 g of fresh mackerel
- Salt to taste
- Oil to taste
- Fennel pollen powder to taste
- Sugar to taste
- 200 g of white onion
- 200 g of Escapeche base
- 50 ml of water
- Olive oil to taste
- 35 g of dried sultana raisins (soaked in water for 12 hours)
- 200 g of the onion glaze base in escapeche
- 1.4 g of kappa carrageenan
- Parsley puree (lightly seasoned with salt and oil) to taste
- Squid ink to taste
- Saffron-infused water to taste
- Puffed quinoa to taste
- 4 edible gold leaves
- 4 salted nori seaweed sheets (3 cm x 3 cm in size)
More Like This
Mackerel escabeche recipe
womanandhomemagazine.co.za
Calla en Escabeche Recipe | Food Network UK
foodnetwork.co.uk
Escabeche Recipe | Food Network UK
foodnetwork.co.uk
Escabeche (Pickled Fish) Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Mackerel escabeche - wilfriedscooking
wilfriedscooking.com
Recipe: Alex Dilling’s Mackerel Escabeche - Recipes
countryandtownhouse.com
Quick-Pickled Sea Bass Escabeche Recipe - Great British Chefs
greatbritishchefs.com
Minted Mackerel and Mushroom Escabeche Recipe | Epicurious
epicurious.com