Potted Shad Escabeche
Published April 17, 1993
- Total Time
- 6 hours 15 minutes
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Ingredients
1 tablespoon coarse salt
1 tablespoon freshly ground pepper
½ teaspoon ground allspice
1 teaspoon juniper berries, crushed
1 tablespoon coriander seeds, cracked
1 tablespoon pink peppercorns, cracked
1 teaspoon dried green peppercorns, cracked
½ teaspoon ground clove
2 shad fillets, 2 pounds each, skinned and cut in half, crosswise
½ cup fresh rosemary leaves
2 cups apple-cider vinegar
2 cups water
Nutritional analysis per serving (4 servings)
5 grams carbs; 69 milligrams cholesterol; 225 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 789 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Combine the dry spices. Sprinkle a small amount of the spice mixture in a small ovenproof crock that will allow you to pack the fish tightly. Top with a layer of shad, cover with a thin layer of rosemary leaves, and sprinkle with spice mixture. Continue layering the fish and seasonings until you have used all the fish. Pour in the vinegar and water. Cover with foil and top with pie weights. Bake for 6 hours. Cool. Remove from vinegar and serve or wrap in plastic. Keeps in the refrigerator for 3 days.
Private Notes