Escabeche of Salmon Recipe 

New!

• 900g./2lbs. of Salmon fillets
• 4 Tbls. of good olive oil
• 2 tsps. of salt
• 3 tsps. of Soft brown sugar
• 1/2 a pint/10fl.ozs. Of dry white wine
• 1/2 a pint/10fl.ozs. Of white wine vinegar
• 1 Medium onion sliced
• 3 cloves of garlic sliced
• 1 Carrot cut in Julienne (matchsticks)
• 1 Small red bell pepper in Julienne
• 2 Star Anise
• 12 Black peppercorns
• 12 Coriander seeds
• 2 Cloves
• Salt and black pepper to season

1. OK - season your salmon fillets lightly with salt and freshly ground black pepper and brown them in the olive oil and leave to one side.
2. Now add the rest of the ingredients - minus the wine, vinegar, sugar and salt - to the pan and fry until golden.
   
3. Add the wine, vinegar, salt and sugar and boil until reduced by half.
4. Arrange the Salmon fillets in a shallow dish and pour over the marinade, making sure that the fish is covered with the liquid.
5. Cover with cling film and let it cool.
6. Refrigerate overnight and you are ready to eat!