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

  • Safran
  • Coriander seeds
  • Cardamome seeds
  • Orange juice 100 gr
  • Lime juice 50 gr
  • Verjus 100 gr
  • Olive oil 150 gr
  • Small pimento 1

Toast seeds and add safran
Deglaze with juices. Simmer for a few minutes
Out of the stove, add olive oil and pimento.
You can use the marinade with fish, vegetables, shrimps...

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