Along the Grapevine

Escabeche de Walleye

16 Comments

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I don’t fish myself, but luckily I do have a source of locally caught walleye or pickerel. As I have been craving an escabeche for some time, my most recent ‘catch’ was used to make this dish of Spanish origin but also very popular in Latin America since the days of the ‘conquista’.

Originally escabeche was a way to preserve fish. Marinated in a mixture of wine and vinegar along with vegetables and spices which were removed after cooking, the fish could be kept for several weeks. Nowadays the ingredients are much the same, but it is not used so much as a method of preserving. However, the wine and vinegar keep working their magic and the dish improves after resting a couple of days. It can be served hot or cold, so is an ideal dish for the hot summer months.

Some recipes call for frying the fish first. I broiled it after coating with a fine spray of oil. This was not so much to save on calories as it was to avoid the hassle of frying and the fish losing its integrity.

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Many vegetables would go well with this dish, but I limited it to carrots and red onions for their colour. I used one habanero, although when I took the photo I intended to use two. One was nicely spicy but if you like it hot …

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This dish has an acidic flavour from the vinegar, and is also spicy, although feel free to up or down the heat according to your preference. I added mustard, cumin and sumac which are not traditionally used but worked very well with the fish.

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Escabeche


Ingredients

olive oil for frying

1 kg walleye fillet or other white fish

2 red onions, sliced

4 carrots, cut in thick strips

1 or 2 hot peppers, seeded and chopped

3-4 cloves garlic

1 tsp cumin

1 Tbsp sumac (optional)

1 tsp chili pepper

1 Tbsp Dijon style mustard

1/4 cup red wine vinegar

1/2 cup dry white wine

salt and pepper to taste

hard boiled eggs and black olives to garnish

Method

Place the fillets on a broiling tray, spray lightly with oil and broil about 8 inches from the broiler until cooked through. Set aside.

Fry the onions in oil until soft. Add the garlic and chopped chilis and fry another two minutes. Add the dry spices and fry another minute. Add the mustard, vinegar and wine and blend completely. Add the salt, pepper and olives, cover, turn the heat to low and continue to cook until the carrots are tender.

Pour the vegetables over the fish in a casserole. You may put it in the oven and reheat for about twenty minutes if serving hot, or let it cool and serve at room temperature. Place a few halves of boiled eggs on top.

Leftovers can be refrigerated and served cold the next day or three.

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I am bringing this to Angie’s Fiesta Friday # 70, co-hosted by Dina @ Giramuk’s Kitchen and Molly @ Frugal Hausfrau. Hope everyone enjoys it!

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

16 thoughts on “Escabeche de Walleye

  1. Do you know how many Minnesotans you will make happy with this dish! Walleye is a really big thing here in the land of 10,000 lakes! I think most are fried in batter but this is such a fantastic option! Thanks for bringing it to Fiesta Friday!

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  2. Hilda,
    what a great dish! sounds so yummy!

    Liked by 1 person

  3. This looks delicous! We went to a Peruvian restaurant the other day where I had my first raw escabeche – amazing!

    Liked by 1 person

  4. Thank you, I know the Jamaican term ‘escoveitch’ for this method. It must have a connection to the Spanish escabeche.

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  5. Interesting way to prepare fish Hilda. I love always learning something new from your blog!

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  6. Mmmm, I bet this is really delicious, Hilda! So interesting, I have been reading a book about Ferran Adrai and have heard this dish mentioned so many times in the book, and now here it is in your postβ€¦πŸ™‚

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  7. We live in Walleye World, as well, where Lake Erie Walleye is like a religion, but I can’t ever recall seeing it prepared in this way! Lots of other fish, but not Walleye. Excellent idea (and I also just like to say the word “escabeche”).

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    • Thanks Valerie. I have a few walleye recipes – in fact the only fish I have used on my blog, and it really is versatile. You’re right – escabeche is a good word.

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  8. Reading the title I went: “Huh?” Reading the recipe I went: “Yum!” This looks like such a powerful dish – love it

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  9. This sounds so nice! The flavours, the fish with olives, the vegetables and then egg, delicious. Another great dish!!

    Liked by 1 person

  10. Thank you for explaining escabeche so well – although I’m in Spain I hadn’t really appreciated or understood this dish very well! Really like the spices you’ve used too! πŸ™‚

    Liked by 1 person

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