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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ALGERIA |
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ALGERIAN ESCABECHE - FISH - SERVES 6
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INGREDIENTS:
| 1 |
cup |
Olive oil |
2
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lb
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Fresh large sardines or Pilchards,
dressed
You can use any small fillet you like such as Mediterranean mullet,
fillets of ocean perch, smelts, fillets of tinker mackerel, etc |
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Unbleached all-purpose flour As needed |
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Salt |
| 6 |
lrg |
clv garlic, finely Chopped |
| 1 |
sm |
Red onion, finely chopped |
| 1 |
sm |
Carrot, finely chopped |
| 1 |
tsp |
Sweet Hungarian paprika |
| 1 |
tsp |
Ground cumin |
| 6 |
x |
Tiny dried Tabasco peppers (piments
oiseaux) chopped |
| 1 |
tsp |
Fresh thyme leaves or 1/2 tsp Dried |
| 1 |
x |
Mediterranean bay leaf, Crumbled |
| 2/3 |
cup |
Cider vinegar |
| 1/3 |
cup |
Water |
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Pepper from the mill |
DIRECTIONS:
- Heat 1/3 cup of the oil in a large skillet.
- Toss the sardines in just enough salted flour to coat
them lightly.
- Fry the sardines on both side over high heat until
golden, about 3 minutes per side.
- Remove to a cutting board and let set until cool enough
to handle.
- Bone each fish, then replace the top fillet on
the bottom fillet. Arrange the sardines head to tail in a large dish. Cool
completely.
- Add the remaining olive oil to the pan; add the garlic
and cook, stirring, over medium heat until beige, then add the onion and
carrot and sauté until wilted. Add the paprika, cumin, Tabasco powder,
thyme, and bay leaf.
- Remove the pan from the heat, let it cool to lukewarm,
and whisk in the vinegar and water; bring back to a high boil and continue
boiling happily for 10 to 12 minutes.
- Season with salt and pepper and pour bright hot over
the cool sardines. Cool to room temperature and cover with plastic wrap;
punch small holes in the plastic and marinate 24 to 36 hours in the
refrigerator.
- Serve chilled with good crispy bread
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KOSHER DELIGHT MAGAZINE
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