Name: Escabeche de salmon Andina
Yield: Serves 4
Cuisine: British
Ingredients: 40 g cornflour, for dusting the salmon; 12 small nasturtium or basil leaves; pinch of salt; 50 g Amarillo chilli paste, or any mild chilli paste or sauce; 50 ml white wine; finely grated rind of 2 lemons; ¼ tsp dried oregano; ½ tsp garlic paste; 2 fresh red chillies; 100 ml milk; 300 g sweet potato, peeled; 560 g wild salmon fillet; 150 g red onions, peeled; 50 g butterhead lettuce, finely chopped; 3 tbsps olive oil; 1 tsp olive oil; 50 g caster sugar; 50 ml red vinegar; 25 g garlic, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Escabeche is a style of cooking akin to mild pickling, due to the base of vinegar in the recipe. It’s thought that it came from North Africa, then travelled to Spain with the Moors and then from Spain to Peru with the conquistadors. In any case, Escabeche is big in Peru! This dish is delicious as it presents a sweet and sour twist through the sauce, has a wide variety of textures, spices and heat, and is light but comforting all at the same time. You can use salmon or trout for this dish.</