Escolar Escabèche With Coriander and Kefir
Many recipes call for frying the fish prior to pickling. I like simply to sear it, just to firm it up a bit and give it a slight roasted taste.
½ cup white balsamic vinegar
¼ cup water
1 stalk celery, shaved
½ small onion, shaved
½ fennel bulb, shaved
1 clove garlic, shaved
½ carrot, shaved
1 bay leaf, crumbled
2 tsp. coarse sea salt
A few grinds freshly cracked black pepper
2 lbs. escolar fillet, cut into large cubes*
Kefir for plating
Cracked coriander for garnish
Celery leaves for garnish
Olive oil for finishing
• Combine the vinegar, water, celery, onion, fennel, garlic, carrot, bay leaf, salt and pepper in a nonreactive container.
• Sear the fish cubes in a very hot skillet for a very short time. (Keep all of them in the center of the pan.) Add the fish to the pickling juice. Let it cool, then cover and refrigerate for at least 2 hours.
• When you’re ready to serve, pour a tablespoon of kefir in the middle of a small plate and place a cube of fish and some pickled vegetables on top. Garnish with coriander, celery leaves and a drizzle of olive oil.
*You can also use another firm white fish such as swordfish.