May 18, 2011
Escabèche with lime & Verjus
A few weeks ago, I was looking for a fish dish to serve at room temperature for a jewish fest. The oven can't be used the day when the dish is served so I had to find a way to serve cooked fish. The "escabèche" sauce was the perfect solution... The acidity of the marinade preserves the cooked or seared fish and no gas or electricity energy is used!
Here is a recipe where lime juice and verjus (pressed juice of unripened white grapes) are used instead of the usual vinegar and white wine for acidity