Escabeche of Fresh White Fish with Artichokes

Escabèche de Poisson Frits aux Artichauts

Preparation info
  • Serves

    5 to 6

    • Difficulty


Appears in

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