Algerian Escabeche RecipeOrigin: Algeria Period: Traditional |
Ingredients:
250ml olive oil 
Algerian Escabeche Preparation:Method:Heat 60ml oil in a large frying pan then dredge the sardines in just enough salted flour to coat them lightly. Fry the sardines in the oil until golden (about 3 minutes per side). Remove to a cutting board and leave until cool enough to handle then de-bone each fish. Arrange in a large dish and allow to cool completely. Add the remaining oil to the pan then add the garlic and cook, stirring, over medium heat until they begin to brown then add the onion and carrot and fry until the onion begins to soften. Add the paprika, cumin, chillies, thyme and bayleaf. Remove the pan from the heat, allow to cool then whisk-in the vinegar and water. Bring back to a high boil and continue boiling for about 10 minutes. Season and pour the sauce over the sardines. Allow to cool completely, cover with clingfilm and allow to marinate for 24 hours in the fridge before serving with a good crispy bread. |
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