Escabeche is an ancient method for pickling fried or occasionally poached fish or meat in vinegar (or lime juice), herbs & spices.
Bring the vinegar, water, bay leaf, garlic, pepper, coriander, fennel seeds, chilli flakes to a simmer for 5 minutes, and then add the saffron & sugar, orange, salt & parsley.
Heat the olive oil and fry the floured trout and cook until golden on each side then place in a dish and scatter the onions & almonds and pour over the marinade and leave for a day for up to a week.
Serve with toast or crusty bread and wedges of lemon.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 47m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago