4 x 100g thin hake fillets
150ml Moscatel vinegar (or sherry vinegar)
2 tsp sugar
1/2 tsp salt
100g red onion, thinly sliced
1/2 carrot, peeled & cut into thin rounds
125 ml grapeseed oil
1 medium/large ziplock bag
3 radish, cut into thin rounds
80ml avocado oil
16 baby Minzuna sprigs (optional)
8 coriander micro greens sprigs
8 watercress tips
- In a small stainless steel saucepan bring the vinegar, water, sugar, salt up to the boil.
- Place the carrot into the boiling liquid and remove from heat. Add the oil at this stage and allow to cool.
- Place the hake fillets in a ziplock plastic food bag with the red onion and carefully pour the vinegar and carrot mixture into the bag.
- Partially seal the bag, allowing it to breath until completely cooled.
- Seal the bag removing as much air as possible and refrigerate for 12-24 hours.
- Turn the bag at least 6 times over this period.
- Before serving, bring the hake out of the refrigerator and allow to come up to room temperature.
- Remove the hake and vegetables from the bag and reserve the escabeche liquid.
- Set 4 plates and evenly arrange the vegetables between the plates, and lay one portion of hake per plate.
- Finish the dish by arranging the garnishes across all the plates and drizzling avocado oil on each dish. Serve.
Recipe by Andrew Brown, Deepwater Group