Casa
Martin
Cookbook
Escabeche of Bream or Bass
This is an excellent way of serving fish. Cooked this way it will keep for a couple of days after it was bought. It is light and fresh tasting.
450g Bream or Bass fillets
4 tbsp Olive Oil
2 Shallots or 1 Red Onion, chopped
50g shelled Hazelnuts
6 tbsp Wine Vinegar
75g White Grapes, halved and seeded
1 tsp Sugar
Salt & Pepper
Slice the fish into 1cm strips across the fillet. Fry the fish in 1 tbsp oil until firm then lay in a glass or ceramic serving dish,. Sauté the shallots with the rest of the oil until soft then fry the nuts until lightly brown. Sprinkle onions and nuts over fish. Put the rest of the ingredients in the pan, bring to the boil then simmer for 2 minutes. Pour over fish, refrigerate and serve 24 hours later.