Escabèche (Standard Formula — Fried Fish in a Hot Marinade)

Ingredients

• fish
• flour
• oil — half a litre
• 8 cloves of garlic
• half a carrot
• 1 onion
• 3 décilitres vinegar
• 1 décilitre and a half water
• 10 grammes coarse salt
• sprigs of thyme
• half a bay leaf
• 3 parsley stalks
• 2 small chillies

Instructions

1. Clean the fish well, wipe them in a cloth, and pass them through flour.
2. Colour them in very hot oil, then remove them and arrange them in a deep dish or other utensil.
3. Heat the oil until it smokes lightly, then throw in, for half a litre of oil, the garlic, carrot and onion.
4. Let fry a few moments, then add the vinegar, water, coarse salt, thyme, bay leaf, parsley stalks and chillies.
5. Boil for 12 minutes.
6. Pour the marinade boiling over the fish and leave to marinate for 24 hours.
7. Serve with a few spoonfuls of the marinade, well chilled.