EASY DOES IT
CUT THE COOKING AND RELAX WITH THIS TANGY SPANISH FISH DISH
The most frequent recipe requests I get are for dishes that can be prepared in advance. It’s an appealing notion, and I hope this fits the bill. Escabeche is a Spanish dish of fried fish immersed in a hot vinegar marinade to be enjoyed at room temperature or lightly chilled. Traditionally a means of preservation, the marinade in my nuanced version allows the delicate flavour of the rainbow trout to be enjoyed. Oily fish such as mackerel or sardines love this preparation as they enjoy the contrast from the vinegar and citrus. The escabeche keeps for half a week in the fridge.