- for the marinade
- juice of 1 orange, and zest of 1/2 an orange
- 30ml Spanish Moscatel vinegar
- 60ml dry white wine
- 5g fennel seeds
- 5g coriander seeds
- 5g pink peppercorns
- 1 star anise
- 1 bay leaf
- 1 sprig of thyme
- 100ml extra virgin olive oil
- sea salt flakes
- 1 bulb of fennel, sliced
- 1 banana shallot, peeled and sliced
- 1 large carrot, peeled and sliced
- 4 fillets of sea bass
Escabeche of Sea Bass
Graham Garrett
19th January 2016
Escabeche of Sea Bass
This is good for home as it isn't labour-intensive on the night. It's important not to boil the oil, or you will lose its flavour. You can vary the fish, and also the marinade, the vinegars, the oil and the vegetables.
serves 4
Ingredients
Method
To make the marinade, put all the ingredients (except the oil and salt) into a non-reactive pan and bring to the boil. Add the sliced vegetables and bring back to the boil then remove from the heat.
Season the fish on both sides then fry skin side down in a little vegetable oil. When the fish is about two-thirds cooked, turn the fillets over and continue to cook for 10 seconds before removing to a dish just big enough to hold the fish in one layer. Whisk the olive oil into the marinade and add salt to taste. Pour the warm dressing and vegetables over the fish and leave to cool. This is great eaten at room temperature but will keep in the fridge for a few days and can be gently warmed under the grill.
To serve, place each fillet with the vegetables divided evenly between them. Whisk the remaining marinade to emulsify it a little, and then spoon over the fish and sprinkle with a few crunchy salt flakes.
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