Escabeche of gunnard Recipe


Bring 1 l of water to the boil and dissolve 60g of salt. Cool for at least 2 hrs, then pickle 200g gunnard fillets (rode poon) for 10 mins. Remove the fish and pat dry. 

Slice the fish very thinly.

Braise 1/4 finely cubed onion in olive oil with 2 finely sliced cloves of garlic 

Add a brunoise of 1/2 red paprika, 75 ml sushi vinegar, 75 ml white wine, a few sprigs of thyme, 200 ml chicken stock and a whiff of cayenne. Simmer for 20 mins. Cool in the fridge.

Start plating with the fish. Pour over the cold escabeche. Leave for 10 mins. 

Finish with thin slices of 2 radishes and sweet cicely

(A Blend brothers recipe)








Follow me on Instagram @peterschoenmaker7
and have a look at my book Breakfast in Gascony on Amazon for your Kindle


from simple food, looking good
Escabeche of gunnard Recipe

from Sweet Cake

Escabeche of gunnard Recipe https://sweetteabiscuits.blogspot.com/2022/08/escabeche-of-gunnard-recipe.html

Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
Read more

Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe

Image
In a bowl, mix 50g  crème fraîche , 1tsp grated horseradish , a pinch of sea salt , a pinch of cayenne pepper and a squeeze of lemon juice , taste and adjust the seasoning if required. Boil a yellow , a red and a chioggia beetroot about 45 mins, cool and    gently rub the skin from the beets, cut each in 6 wedges. Mix with a pinch of salt, 1/2 finely chopped shallot , 1 tsp balsamic vinegar , 2 tbsp good  olive oil and black pepper. Arrange on plates, top with flaked hot smoked salmon and finish with dots of the sauce and sprigs of dill  from simple food, looking good Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe from Sweet Cake Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe https://sweetteabiscuits.blogspot.com/2021/11/raymond-blancs-beetroot-salad-hot.html
Read more

Chef Pillai's Coconut Milk Prawns Fry (Venad Paal Konch) Recipe

Image
L ast week I was  going through my instagram feeds and I stumbled upon Chef Pillai's Prawns fry recipe. This is also called as "Venad Paal Knoch". I love all his recipes and the way he explains his recipes are so amazing and crisp and clear. As we all love prawns in our house, I thought of trying this dish as soon as he posted it. The next day I tried and it was a huge hit in my house. I know that it’s been a month since I posted a recipe, am so sorry. I am becoming very lazy or it might be because of my busy schedule but I will make sure that I will try to post once in a week. But Please try this dish as it is a guaranteed delicious which any seafood lover will love.  This is a perfect dish/ appetizer for gatherings. The prawns that is fried in coconut milk is an absolutely dish to try for. I never fried prawns in coconut milk, but I know that when coconut milk is reduced it tastes yumm..  Today I am here with the recipe which will be a super hit among friends an...
Read more