Recipe - Escabeche

1 pound Fish
Flour, salt and pepper
Oil for frying
3 tablespoon Olive Oil
1 small Onion, peeled and thinly
cut or sliced up
1 Garlic Clove, Peeled and
thinly cut or sliced up
1 Carrot, Peeled and cut into
julienne
1 Celery stick, cut into
julienne
One half Lemon, peeled and thinly
cut or sliced up
2 fl White Wine Vinegar
3 fl White Wine
2 teaspoon Chopped Parsley
1 Bayleaf
Sprig of Fresh Thyme
6 Black Peppercorns
One half teaspoon Mild Paprika
1 tablespoon Sugar

Heat the olive oil until moderately hot, sweat the onion, garlic, carrot
and celery for 3 minutes. Add the lemon, parsley, bayleaf and thyme and
stir for a further two minutes. Add salt, peppercorns, paprika and sugar
and mix well. Finally add the vinegar, wine and enough water to make half a
pint. Cut the fish into one or twoinch pieces, season with salt and
pepper, roll in the flour and lightly fry on both sides in little oil. Dry
with kitchen paper and arrange in a shallow earthenware dish. Pour over
marinade, leave to cool and refrigerate overnight. Serve with lots of
crusty bread.

Source: Hugo Arnold, Evening Standard, London

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini