Name: Escabeche of Fresh White Fish with Artichokes (Escabèche de Poisson Frits aux Artichauts)
Yield: Serves 5 to 6
Cuisine: France
Ingredients: 2 cups loosely packed arugula; 1½ tablespoons French walnut oil; 1 pound skinless thick white fish fillets, preferably fresh halibut; ⅔ cup flour; Coarse sea salt and freshly ground pepper; ½ pound small carrots, peeled and thinly sliced; ½ pound small white or red onions, thinly sliced; 12 sprigs of thyme; 12 whole small garlic cloves, unpeeled, plus 2 large cloves, peeled and mashed with a pinch of salt; ½ cup olive or peanut oil, for frying; ⅓ cup plus 2½ tablespoons extra virgin olive oil; 1 cup white wine vinegar; 1 cup dry white wine; 1 lemon, halved; 3 fresh medium artichokes, 5 to 6 ounces each; 8 juniper berries; 2 imported bay leaves; 2 whole cloves; 1 teaspoon black peppercorns; Grated zest of ½ orange

Preparation info

Serves
5 to 6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is one terrific dish: strips of fried fish in a marinade flavored with walnut oil and orange zest. Oily fish—such as sardines, tinker mackerel, herring, or smelts—are traditionally used, but in Lucien Vanel’s inspired version, I prefer a leaner, fine, white-fleshed fish, such as halibut. The combination with quick fried artichokes make for an unusual play of textures and tastes, brought together by the tangy sauce.

Because of all the marinating, begin this recipe a day or two i