escabeche of trout
Escavèche is a local dish from the region of Chimay and
Virelles. It is of Spanish origin and dates back to the 16th
century, when the Habsburgs occupied our country.
Today escavèche is the signature dish of the well-known
restaurant "Edgard et Madeleine".
But you can also buy this product from artisan producers
in the region.
gherkins
sea eel or trout
plain flour
butter
dry white wine
vinegar
marjoram or oregano
bay leaf
clove
Clean and cut the fish into pieces of five centimeters.
Sprinkle with flour and fry until golden brown in a pan with
bubbly butter. Season with pepper and salt. Let the fish drain
and cool down.
Cut onions into rings and stir them in some butter until they
shine, but not brown.
Make a gastrique with white wine vinegar, white wine,
tarragon, parsley, bay leaf, thyme, marjoram, clove, pepper
and salt. Allow to cook for a while and then strain the
preparation.
Make a solid roux (butter and plain flour) and dilute it with
the gastrique to sauce thickness. Let it boil for a moment.
Mix with the onions and add leaves soaked gelatine, in a
ratio of 1 leaf per deciliter used moisture (from the
gastrique).
Fill a pot in pottery (type Römertopf), with the fried fish and
the sauce. You can finish with slices lemon, gherkins, onion
and a leaf of laurel.
Cover airtight and put the jar in the refrigerator for at least 2
days for use. Serve cold with fries, mayonnaise and lettuce.
taste and tradition
the fiery passion
Escavèche is a local dish from the region
of Chimay and Virelles. It is of Spanish
origin and dates back to the 16th century,
when the Habsburgs occupied our country.
Today escavèche is the signature dish of
the well-known restaurant "Edgard et
Madeleine".
But you can also buy this product from
artisan producers in the region.
gherkins
sea eel or trout
plain flour
butter
dry white wine
vinegar
marjoram or oregano
bay leaf
clove
escabeche of trout
Clean and cut the fish into pieces of five
centimeters. Sprinkle with flour and fry until
golden brown in a pan with bubbly butter.
Season with pepper and salt. Let the fish
drain and cool down.
Cut onions into rings and stir them in some
butter until they shine, but not brown.
Make a gastrique with white wine vinegar,
white wine, tarragon, parsley, bay leaf, thyme,
marjoram, clove, pepper and salt. Allow to
cook for a while and then strain the
preparation.
Make a solid roux (butter and smooth flour)
and dilute it with the gastrique to sauce
thickness. Let it boil for a moment.
Mix with the onions and add leaves soaked
gelatine, in a ratio of 1 leaf per deciliter used
moisture (from the gastrique).
Fill a pot in pottery (type Römertopf), with the
fried fish and the sauce. You can finish with
slices lemon, gherkins, onion and a leaf of
laurel.
Cover airtight and put the jar in the
refrigerator for at least 2 days for use. Serve
cold with fries, mayonnaise and lettuce.
taste and tradition
taste and tradition
the fiery passion
