Fish escabeche – fried fish in a vinegar marinade, with potatoes

Ingredients for 4 portions

• 800 gHake fillet, in portions
• to tasteSalt
• 60 gPlain flour, for dusting
• 4 tbspRapeseed oil, for frying
• 100 mlRapeseed oil, for the marinade
• 2Yellow onions, thinly sliced
• 2Carrots, thinly sliced
• 4 clovesGarlic, sliced
• 3Bay leaves
• 1 tspBlack pepper, whole peppercorns
• 200 mlVinegar
• ≈ 100 mlWater
• 2 tbspParsley, chopped

On the side

• 800 gPotato, peeled

Method

1. Season the fish with salt and dust the pieces in flour, shaking off the excess.
2. Heat about 1 cm of oil in a frying pan over a medium-high heat. Fry the fish in batches for 2–3 minutes a side, until golden. Drain on kitchen paper and lay it in a deep glass or ceramic dish.
3. Heat the marinade oil in a saucepan and cook the onions, carrots and garlic over a low heat for about 8 minutes, until softened but not coloured.
4. Add the bay leaves and peppercorns, pour in the vinegar and water and season with salt. Boil for 3 minutes.
5. Pour the hot marinade and vegetables over the fish so it is covered.
6. Leave to cool, then chill for at least 4 hours, ideally overnight.
7. Take the fish out of the fridge half an hour before serving. Meanwhile, boil the potatoes in salted water for about 20 minutes, until tender.
8. Serve the fish at room temperature topped with the vegetables, with the potatoes alongside and parsley scattered over. Spoon a little of the marinade over the potatoes.

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