ESCABECHE
330ml red wine vinegar, 330ml balsamic vinegar, 4 bay leaves, 1med onion, sliced, 4 garlic cloves, finely sliced, oil, 7.5ml sugar, prepared fish for 4, 2 spring onions in lengths or finely diced bell pepper.
Serves: 4
Source: Shirley King
METHOD
Boil vinegar, wine & bay leaves, red to 2C. Saute onion & garlic, add sugar, cook till browned. Add to vinegar mix. Mix flour with salt, pepper & paprika, coat fish with flour, saute till just done. Add sp onions, cayenne & salt to taste to vinegar , pour hot mix over fish, let stand before eating. MH Used herring fillets. Can use whole herring, sardine, trout, or cod, mahi-mahi, salmon mackerel, swordfish fillets.