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Dorada en Escabeche | Delicately Marinated & Juicy
(0)
45 min
Under an hour
Gurkerl Küche
Knusprig gebratene Goldbrasse trifft auf ein mild-würztes Escabeche mit Karotten, roten Zwiebeln, Knoblauch, Weißweinessig und Kräutern – herrlich lauwarm serviert mit frischem Baguette.
Preparation method
Preparation
Thoroughly rinse the gutted, cleaned gilthead seabreams under cold water, carefully pat dry with kitchen paper, and score the skin diagonally 2 to 3 times on both sides. Season all over and inside with 1 pinch of fine salt and 1 pinch of ground black pepper.
Peel the carrots and cut into thin slices. Halve the red onion and slice into thin strips. Peel the garlic cloves and cut into thin slices.
Sear fish & cook marinade
Heat 20 ml of extra virgin olive oil in a large pan over medium to high heat. Add the gilthead seabreams and sear on each side for approx. 4–5 minutes until golden brown and crispy. Carefully lift out the fish and place in an ovenproof dish or deep ceramic bowl.
Chef's tip
Perfect to prepare ahead: Escabeche tastes almost even better the next day once well infused. Stored in the refrigerator, the marinated fish keeps for up to 3 days.
Make sure not to sear the paprika powder at too high a temperature, as it can otherwise become bitter – deglaze swiftly with white wine and white wine vinegar.
Ingredients
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