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1993-01-04
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Newsgroups: rec.food.recipes
Distribution: world
From: dxp%hector@uunet.uu.net (Catweazle)
Date: Tue, 6 Aug 91 17:29:58 GMT
Subject: FISH: Escabeche
References: <28995EE5.609E@mthvax.cs.miami.edu>
Reply-To: dxp%hector@uunet.uu.net (Catweazle)
Keywords: recipe fish/escabeche
Summary: orig. subject: Re: REQUEST: Pickled Herring
Archive-Name: recipes/fish/escabeche
Followup-To: rec.food.cooking
Organization: Electrickery Inc
Approved: aem@mthvax.cs.miami.edu
In article <28995EE5.609E@mthvax.cs.miami.edu>
kpopple@imp.es.com (Ken Poppleton) writes:
>Does anyone have a good pickled herring recipes. What kinds of fish are
>good pickled?
ESCABECHE
=========
2+ lb of shark(mako) 1/2 teaspoon oregano
1.5 cups olive oil 4 cloves garlic(smashed)
2 cups cider(or wine) vinegar 3 bay leaves
1 large onion 1 teaspoon peppercorns
Salt to taste
Cut shark into kabob size pieces, dust with salt & pepper, fry in olive
oil until golden. Drain on paper towel. Cut onion into .25" thick
slices. Place layers of onion and layers of fish in a deep dish.
Clean frypan and place garlic, peppercorns,oregano,bay
leaves,salt,vinegar and olive oil in pan. Bring to a boil and then
simmer for 1 minute. Let mixture cool, then pour over fish & onions.
Stir to make sure mixture gets to all the pieces of fish.
Serve with white rice.
** this dish will keep for weeks as long as fish is kept covered with
mixture **
(Feel free to substitute any other firm fleshed fish)
Dave Peak