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Dorada en Escabeche | Spanish Fish Classic
(0)
30 min
Quick
Knuspr-Küche
Zarte Doradenfilets treffen auf einen herrlich aromatischen, warmen Escabeche-Sud aus feinem Weißweinessig, bestem Olivenöl, süßlichen Karotten, Zwiebeln und duftenden Kräutern. In Spanien ist dieses traditionsreiche Gericht der Inbegriff mediterraner Aromaküche: Durch das kurze Anbraten bleibt der Fisch saftig, während die milde Säure und das geräucherte Paprikapulver für ein unvergleichlich tiefes Geschmackserlebnis sorgen. Perfekt lauwarm oder kalt serviert mit knusprigem Baguette!
Preparation method
Preparation & Frying the Fish
Pat the sea bream fillets dry, check for bones, and lightly score the skin side at an angle. Season both sides with salt and pepper.
Heat 2 tablespoons of the olive oil in a large pan over medium-high heat. Fry the fish fillets skin-side down first for about 2 to 3 minutes until crispy, then gently turn and let cook through for another 1 to 2 minutes. Remove from the pan and place in a shallow baking dish or deep serving platter.
Preparing the Escabeche Liquid
Peel the carrots and cut into thin slices. Halve the onion and slice into thin strips. Peel the garlic cloves and cut into thin slices.
Chef's tip
Preparation pays off: Escabeche tastes even better the next day! If you let the dish marinate in the fridge overnight, take it out about 30 minutes before serving so all the aromas can fully develop.
Wine pairing: A dry Spanish white wine such as Verdejo or Albariño pairs wonderfully with this dish thanks to its fresh acidity.
40 min
Under an hour
