Escabeche of Dorado
Description
The recipe for dorada escabeche comes to us from the shores of the Mediterranean. This dish is served at the table both cold and hot. I suggest preparing the dish not according to the classic escabeche recipe, but in the Catalan tradition. The only difference is the addition of herbs traditional to Catalan cuisine—rosemary and thyme. So, the dorada escabeche recipe: 1. Clean, wash, and lightly pat the fish dry with paper towels. 2. Salt and pepper the fish. Coat in flour and fry in olive oil for about 5 minutes on each side. 3. Place the fish in a deep-sided dish. The dish should be large enough for all the fish to fit on the bottom in a single layer. 4. Peel and wash the carrots, onion, pepper, and garlic. Cut into narrow strips and fry in the same oil. 5. Add salt, allspice, vinegar, wine, sugar, orange zest and juice, bay leaf, thyme, and rosemary to the vegetables. Simmer over low heat for about 5 minutes. 6. Spread the marinade evenly over the fish. When cooled, refrigerate. Serve cold at the table. ;) Serve as an appetizer.