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

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
Salad
Starter
Pescatarian
Mediterranean

Ingredients

Method