Escabeche of Kippers
Escabeche of Kippers
Inverawe
Rated 5.0 stars by 1 users
Category
Kippers
Cuisine
Scottish
Servings
4
This is a technique of preserving fish used all over Western Europe, invented long before the fridge - it keeps the fish moist and full of flavour. It is at its best if kept in the fridge for up to a week.
Ingredients
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150ml (1/4 pint) extra virgin olive oil
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1 tablespoon Honey Mustard
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freshly squeezed juice of 1 orange and 1 lemon
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1 tablespoon coriander seeds, crushed
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1 tablespoon mixed peppercorns, crushed
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6 boned kipper fillets
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2 small red onions, thinly sliced into rings
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2 bay leaves
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salt and freshly ground black pepper
Directions
Pour the olive oil into a saucepan and add the honey mustard, citrus juices and crushed spices. Whisk well until emulsified, heat gently without boiling for 5 minutes then remove from the heat.
Next, prepare the kipper fillets by turning them skin side up. Using a small sharp knife loosen the skin away at the tail then pull the skin away. Cut into bite-sized pieces and lay half of them over the bottom of a shallow 850ml (1 1/2 pint) dish. Pour over half the warmed flavoured oil, spooning over the spices. Now cover with the onion rings and bay leaves. Scatter the remaining pieces of kipper on top and pour over the remaining flavoured olive oil.
Cover with cling film then put a small chopping board on top to keep the kippers under the marinade. Refridgerate for at least 24 hours (or up to a week) before eating, but let them come to room temperature first and they will taste their best!
Serve as a starter with buttered brown bread or as a light lunch with a potato and rocket salad.