12338 Escabeche of Fresh White Fish with Artichokes Serves 5 to 6 Wed Aug 06 01:04:15 -0700 2008 Wed Feb 04 09:21:38 -0800 2009 Licensed http://www.chow.com/recipes/12338 Wed, 04 Feb 2009 17:21:38 GMT This is one terrific dish: strips of fried fish in a marinade flavored with walnut oil and orange zest. Oily fish—such as sardines, tinker mackerel, herring, or smelts—are traditionally used, but in Lucien Vanel's inspired version, I prefer a leaner, fine, white-fleshed fish, such as halibut. The combination with quick fried artichokes make for an unusual play of textures and tastes, brought together by the tangy sauce.

Because of all the marinating, begin this recipe a day or two in advance. Note that leftover vegetables and marinade make an excellent salad tossed with cooked white beans.

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  • Cut the fish into 30 thin strips about 1½ inches long and ¾ inch wide (goujonettes). Season the flour with ½ teaspoon salt and ¼ teaspoon pepper. Roll the fish strips in the seasoned flour; shake off any excess. Fry in hot oil in a large nonreactive skillet in batches without crowding over moderate heat until golden on both sides, 2 to 3 minutes. Remove with a skimmer or slotted spoon, drain on paper towels, and place in a deep serving dish. Discard the oil and wipe out the skillet.
  • Heat ⅓ cup of the extra virgin olive oil in the skillet. Add the onions and carrots and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Raise the heat, add the 12 unpeeled garlic cloves, 9 sprigs of the thyme, the bay leaves, juniper berries, peppercorns, and whole cloves; let the seasonings sizzle for l minute, stirring constantly. Add the wine, vinegar, 1 cup of water, and 1 teaspoon salt. Bring to a boil, reduce the heat to low, and simmer the marinade, partially covered, for 25 minutes.
  • Pour the hot marinade over the fried fish. Let cool, then refrigerate, covered, for 24 hours, turning the pieces in the marinade once or twice.
  • Trim the artichokes by first snapping off the tough outer leaves near the base. Use a stainless-steel knife to cut off the stems, then trim the crowns to within 1½ inches of the base. Use a melon baller to scoop out the hairy chokes and scrape around the inner sides to widen the cavity. Use a small knife to carefully trim the leaves, then pare off any remaining dark green parts. As you work with each artichoke, rub it with lemon to prevent discoloration. Put the artichokes in a bowl of water mixed with lemon juice.
  • One to 2 hours before serving, remove the fish from the refrigerator. Use a slotted spatula to gently remove the fish and some of the marinated vegetables to a large platter; spoon a couple of tablespoons of the marinade over the fish to moisten. Garnish with the remaining thyme sprigs.
  • Measure 2 tablespoons of the marinade into a wooden salad bowl. Whisk in the walnut oil, a pinch of black pepper, and the orange zest; set the dressing aside. Reserve the remaining fish marinade and vegetables for some other meal.
  • About 15 minutes before serving, pat the artichokes dry with a kitchen towel. Halve them lengthwise, cut each half into ¼-inch-thick slices and place them in a large, heavy nonreactive skillet with the remaining 2½ tablespoons extra virgin olive oil, ⅓ cup of water, and the mashed garlic. Cook over high heat, tossing, until all the water has evaporated, about 2 minutes. Immediately, remove the skillet from the heat to avoid “frying,” which would make the garlic turn bitter. Scrape the slightly crunchy artichoke slices onto the same platter with the fish.
  • Just before serving, toss the arugula with the dressing in the salad bowl. Serve the arugula with the fish and artichokes.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 1 pound skinless thick white fish fillets, preferably fresh halibut

    ]]>     ⅔ cup flour

    ]]>     Coarse sea salt and freshly ground pepper

    ]]>     ½ cup olive or peanut oil, for frying

    ]]>     ⅓ cup plus 2½ tablespoons extra virgin olive oil

    ]]>     ½ pound small white or red onions, thinly sliced

    ]]>     ½ pound small carrots, peeled and thinly sliced

    ]]>     12 whole small garlic cloves, unpeeled, plus

    ]]>     2 large cloves, peeled and mashed with a pinch of salt

    ]]>     12 sprigs of thyme

    ]]>     2 imported bay leaves

    ]]>     8 juniper berries

    ]]>     1 teaspoon black peppercorns

    ]]>     2 whole cloves

    ]]>     1 cup dry white wine

    ]]>     1 cup white wine vinegar

    ]]>     3 fresh medium artichokes, 5 to 6 ounces each

    ]]>     1 lemon, halved

    ]]>     1½ tablespoons French walnut oil

    ]]>     Grated zest of ½ orange

    ]]>     2 cups loosely packed arugula

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