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Escavèche
Escavèche: Chimay fried fish set in tangy vinegar and onion jelly, served cold
Escavèche is a speciality of the Chimay and Couvin area in southern Wallonia, a legacy of Spanish rule in the 16th century: fish fillets, traditionally eel or pike, fried and then covered with a hot marinade of vinegar, onion, thyme and bay that sets into a clear, tangy jelly as it cools. It is eaten cold, sliced, with crisp fries, in the brasseries of the Botte du Hainaut. A common mistake is not cooking the fish through before it goes into the marinade; cold marinade does not cook it. Chef's tip: let it set for at least 12 hours in the fridge; the vinegar mellows and the jelly firms. The fish should be opaque and flaking before marinating.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the fish
- 1 ¾ lb firm white fish fillets (pike-perch, hake or trout)in portions
- 3 tbsp rice flour
- 1 tsp salt
- 4 tbsp sunflower oil
For the jelly
- 1 ¼ cups white wine vinegar
- 1 ¼ cups water
- 2 onionsthinly sliced
- 4 sprigs fresh thyme
- 1 tsp black peppercorns
- 1 tbsp sugar
- 4 gelatine leavessoaked in cold water
- ½ tsp salt
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Method
0/5 doneStep 1: Season 1 ¾ lb firm white fish fillets (pike-perch, hake or trout) with 1 tsp salt, dust with 3 tbsp rice flour and fry in 4 tbsp sunflower oil over a medium-high heat for 3–4 minutes per side, until golden, opaque and flaking. Lay in a deep dish.
8 minStep 2: Simmer 1 ¼ cups white wine vinegar, 1 ¼ cups water, 2 onions, 4 sprigs fresh thyme, 3 bay leaves, 1 tsp black peppercorns, 1 tbsp sugar and ½ tsp salt for 10 minutes.
10 minStep 3: Take off the heat, squeeze 4 gelatine leaves and stir in until dissolved.
Step 4: Pour the hot marinade and onions over the fish to cover. Common mistake: undercooked fish; the marinade won't cook it.
Step 5: Cool, then refrigerate for at least 12 hours, until set. Serve cold with fries. Keeps 4 days in the fridge.
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 26 g
- Carbs
- 8 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does escavèche take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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