EASY DOES IT

CUT THE COOK­ING AND RE­LAX WITH THIS TANGY SPAN­ISH FISH DISH

Life & Style Weekend - - FOOD & WINE - WORDS: ALAS­TAIR MCLEOD

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.

STYLING AND PHOTO: MI­RANDA PORTER

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