979 Escabèche

Name: Escabèche
Cuisine: France
Ingredients: carrot; garlic; vinegar; onion; salt; water; bayleaf; thyme; escabéche de rouget; escabéche d’eperlans; flour; fish; cloves; oil; parsley stalks; chillies; marinade

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

This term should always be followed by the name of the basic ingredient with which it is prepared: e.g. Escabéche d’Eperlans, Escabéche de Rouget etc.