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6
ServingsMedium
By Richard Sax and Marie Simmons
Published 2000
Cooking en escabeche is an old tradition of lightly pickling in vinegar and spices, often used for fat-rich fish. Here, Gil Martinez Soto, chef at Restaurante Virrey Palafox in El Burgo de Osma, near Madrid, uses the technique for lowfat turkey breast, garnished with colorful vegetables.
This is a terrific dish for a buffet, since it’s prepared in advance and can stand at room temperature.