Gastronomixs

Rollmops a la escabeche

Escabeche is a technique that evolved to preserve fish before refrigeration was commonplace. These days, with refrigeration, we can afford to lower the degree of acidity somewhat.

Rollmops a la escabeche

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Ingredients

10

 

fillets of mackerel

20

g

sea salt

 

 

flour

2

 leaves

bay leaf

2

 

garlic cloves

1

 

chilli pepper

1

dl

olive oil

1

 

sweet onion

5

g

black pepper

5

g

cumin

2

 

lemons

3

g

thyme

5

g

coriander

2

dl

fish stock

2

dl

white wine

2

dl

sushi vinegar

Preparation method

  • Salt the mackerel and roll up, pinning with a cocktail stick.
  • Coat the rollmops in flour and fry briefly on both sides.
  • Combine white wine, fish stock and sushi vinegar in a pan with the other ingredients for the marinade and bring to the boil.
  • Pour the marinade over the rollmops and marinate for at least 24 hours.

Serving suggestions

  • As a component in a selection of snacks and amuse-bouches.
  • As a component in a fish dish.
  • As a tapas dish with boiled potatoes or bread.

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