Potted Shad Escabeche

Name: Potted Shad Escabeche
Total time: 6 h 15 min
Yield: Four servings
Cuisine: spanish
Ingredients: 1 tablespoon coarse salt; 1 tablespoon freshly ground pepper; 1/2 teaspoon ground allspice; 1 teaspoon juniper berries, crushed; 1 tablespoon coriander seeds, cracked; 1 tablespoon pink peppercorns, cracked; 1 teaspoon dried green peppercorns, cracked; 1/2 teaspoon ground clove; 2 shad fillets, 2 pounds each, skinned and cut in half, crosswise; 1/2 cup fresh rosemary leaves; 2 cups apple-cider vinegar; 2 cups water

By Molly O'Neill

Total Time: 6 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Boning Up on Shad

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Ingredients

Yield:Four servings

1tablespoon coarse salt
1tablespoon freshly ground pepper
½teaspoon ground allspice
1teaspoon juniper berries, crushed
1tablespoon coriander seeds, cracked
1tablespoon pink peppercorns, cracked
1teaspoon dried green peppercorns, cracked
½teaspoon ground clove
2shad fillets, 2 pounds each, skinned and cut in half, crosswise
½cup fresh rosemary leaves
2cups apple-cider vinegar
2cups water

Ingredient Substitution Guide

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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.