Fatma's Algerian Escabeche (Algeria)
Keys: Algerian Fish Dish Algeria African Algerian Chilled Yield: 6
servings
Ingredients:
1 cup Olive oil
2 lb Fresh large sardines or Pilchards, dressed
Unbleached all-purpose flour As needed
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
Pepper from the mill
Method:
"From Fatma Charif who in 1974 spent a lot of time furthering my
culinary education in Algiers. You can use any small fillet you like
such as Mediterranean mullet, fillets of ocean perch, smelts, fillets of
tinker mackerel, etc."
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 saute 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
~Angelique~
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