Small fish escabeche

The hardest part of this recipe is butchering the fish. The rest is done in just five minutes. It remains to wait a little to get a great result.

Ingredients

• 1.2 kg small fish (smelt, capelin, saury)
• 3 medium carrots
• 2 medium onions
• 1 shallot
• 2 cloves of garlic
• 2 sprigs of parsley
• 3 bay leaves
• 1 sprig thyme
• 100 ml dry white wine
• 300 ml white wine vinegar
• 150 ml extra virgin olive oil
• a pinch of nutmeg
• a pinch of cayenne pepper
• salt, freshly ground black pepper

Directions

1. Gut the fish, cut off the heads and remove the ridge, dividing the fish in half. Place them in a baking dish and lightly season with salt and pepper.
2. Peel vegetables and chop finely, sauté in olive oil, 10 minutes. Season with salt and pepper and add the rest of the seasoning.
3. When the vegetables are fried, add wine vinegar, 100 ml of water and wine to them. Bring to a boil and simmer for 10 minutes.
4. Pour the boiling marinade over the fish and place in an oven preheated to 170 ° C for 10 minutes. Cool completely before serving, about 4 hours.