Behind the French Menu: Escabèche of yellowfin tuna

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Oysters à l'escabèche

https://www.flickr.com/photos/kentwang/3751806726/

Escabèche (à l' ) and Cerviche – A marinated fish and shellfish dish of South American, probably Peruvian, origin. The two dishes originally had a major difference with the cerviche served raw and cold. Now, most the two dishes have converged and versions of escabèche are made with marinated raw fish or seafood: nevertheless, some recipes still call for smoked fish or smoked seafood, and others include meat, fowl, and vegetarian offerings. Unless the menu indicates otherwise the fish or shellfish offered will have been marinated in wine vinegar; herbs and spices.

Partridge escabèche

Photograph courtesy of Juan Fernández

https://www.flickr.com/photos/juanjaen/4376631624/

Escabèche on French Menus:

Escabèche de Moules Servies en Coquilles, Trait de Vinaigre de Chardonnay – Mussels Escabèche served in their shells with a touch of Chardonnay wine vinegar.

Mussels escabèche

Photograph courtesy of T.Tseng

https://www.flickr.com/photos/68147320@N02/16981605316/

Huîtres (6 Pièces) en Escabèche avec Oignons Caramélisés et Anis. – Six oysters prepared as an escabèche with caramelized onions and aniseed.

L'Escabèche de Rouget Barbet à la Menthe – An escabèche of Red Mullet flavored with mint.

Escabèche of yellowfin tuna,

Aubergine (in the USA the eggplant) caviar, and coriander.

Photograph courtesy of Ewan Munro

https://www.flickr.com/photos/55935853@N00/4286634410/

Légumes Croquants en Escabèche au Miel de Châtaignier de Mon Frère et Rafraîchis au Vin Jaune – Crunchy vegetables prepared as an escabèche with honey from my brother’s chestnut trees and refreshed with the sweet yellow wine from the Jura.

Wrapped marinated turkey escabèche

Photograph courtesy of demi

https://www.flickr.com/photos/vaionnoth/8417003311/

Maquereaux de Méditerranée en Escabèche Safranée Craquant de Fenouil et Orange de Provence – Mediterranean mackerel in an escabèche flavored with saffron, crunchy fennel, and oranges from Provence.