Mackerel Escabèche with Asparagus and Artichoke Hearts
A traditional escabèche is made by soaking fried fish overnight in a pungent blend of vinegar and garlic. In his riff on this recipe, chef Ferran Adrià skips the marinating, which not only speeds things up but also keeps the tastes fresh. The rich fish is delicious with these piquant, potent flavors.Plus: More Seafood Recipes and Tips
February 2005