Soused Red Snapper Escovitch (Caribbean) recipe
ingredients
1.25 kg supremes of red snapper
600 ml water
100 ml white wine vinegar
50 ml olive oil
175 g julienne of green pimento
100 g strips of carrot
75 g sliced onion
25 g chopped chives
1 bayleaf
10 peppercorns
salt
olive oil
25 ml lime juice
600 ml water
100 ml white wine vinegar
50 ml olive oil
175 g julienne of green pimento
100 g strips of carrot
75 g sliced onion
25 g chopped chives
1 bayleaf
10 peppercorns
salt
olive oil
25 ml lime juice
method
1. Boil 600 ml water, 100 ml white wine vinegar, 50 ml olive oil, 175 g julienne of green pimento, 100 g strips of carrot, 75 g sliced onion, 25 g chopped chives, 1 bayleaf, 10 peppercorns and salt for 30 minutes.
2. Shallow fry 1.25 kg supremes of red snapper in olive oil, place into an earthenware dish and moisten with the court-bouillon with the addition of 25 ml lime juice.
3. Serve hot or chilled.
2. Shallow fry 1.25 kg supremes of red snapper in olive oil, place into an earthenware dish and moisten with the court-bouillon with the addition of 25 ml lime juice.
3. Serve hot or chilled.
serving amount
serves 10
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more information
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