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)








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Escabeche of gunnard Recipe

from Sweet Cake

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

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