Escabeche of red mullet with broad-bean cake + broad bean, cucumber + preserved lemon salad

Name: Escabeche of red mullet with broad-bean cake + broad bean, cucumber + preserved lemon salad
Yield: Serves 6
Cuisine: Greek
Ingredients: 3 cloves garlic, skin on; extra-virgin olive oil, to taste; 1 medium brown onion, finely chopped; 150 ml red wine vinegar; squeeze lemon juice; freshly ground black pepper, to taste; 1 teaspoon dried Greek oregano; 12 slices Preserved Lemons; 1 kg fresh broad beans; plain flour, to coat fish; 2 sprigs thyme; 2 Lebanese cucumbers, peeled, halved and seeded; salt flakes, to taste; ½ teaspoon freshly ground black pepper; 3 cloves garlic, chopped; 6 mint leaves, chopped; 2 cups water; 1½ tablespoons extra-virgin olive oil; ½ teaspoon salt; 1 cup extra-virgin olive oil; 2 dried bay leaves; 1 bird’s-eye chilli, sliced; 1 medium brown onion, sliced; salt, to taste; 500 g red mullet fillets, bones removed; 250 g dried broad beans, soaked overnight in plenty of water; extra-virgin olive oil, extra, for serving

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

During Lent, devout Greeks abstain from eating any animal products for 40 days, so many good vegetarian dishes are popular at this time. I remember a Lenten dish from my childhood of a broad-bean cake served cold and coated liberally with olive oil - not an appetising sight or taste for a child. I don’t have the traditional recipe, but I’ve created this version from my mental image of that dish from so many years ago. Now I’m an adult, I can see what my parents saw in it. If you don’t have

Ingredients

Europe
Greece
Fish course
Preserve
Starter
Pescatarian
Mediterranean

Method

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