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Pickled Fish
(Poissons a l'Escaveche)
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| What You Need: |
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1 pound perch, cut into pieces 2 inches thick
1 pound pike, cut into pieces 2 inches thick
1 pound carp, cut into pieces 2 inches thick
1 pound eel, cleaned, skinned and cut into 2-inch lengths
1 teaspoon plus 1 tablespoon salt
Freshly ground black pepper
1/3 cup plus 4 tablespoons flour
9 tablespoons butter
3 medium-sized onions (about 1 pound), peeled, cut crosswise into 1/8-inch-thick slices and separated into rings
2 medium-sized lemons, peeled and cut crosswise into 1/8-inch-thick slices
2 cups dry white wine
2 cups water
1 cup white wine vinegar
1 teaspoon crumbled dried tarragon
10 whole peppercorns
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| How To Cook: |
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1. Pat the pieces of perch, pike, carp and eel completely dry with paper towels. Sprinkle the fish on all sides with 1 teaspoon of the salt and a few grindings of black pepper.
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2. Dip each piece in the 1/3 cup of flour and, when it is evenly coated, shakevigorously to remove any excess. In a heavy 10- to 12-inch skillet, melt 6tablespoons of the butter over moderate heat.
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3. When the foam begins to subside, fry the fish a few pieces at a time until they are golden brown on both sides. As they brown, transfer the fish to paper towels to drain.
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4. With a small knife,remove the skin and bones from the perch, pike and carp.Then arrange the fish, including the eel, in one layer in an enameled or glasscasserole at least 2 inches deep and large enough to hold them comfortably.Spread the onions and lemons over the fish and set aside.
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5. Meanwhile, in a 2- to 3-quart enameled or stainless-steel saucepan, melt the remaining 3 tablespoons of butter over moderate heat. Stir in the remaining 4 tablespoons of flour and mix together thoroughly.
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6. Pour in the wine, water and vinegar, and stirring constantly with a whisk, cook over high heat until the sauce comes to a boil and thickens lightly.
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7. Add the tarragon, peppercorns and the remaining tablespoon of salt, reduce the heat to low, and simmer for about 5 minutes to remove any raw taste of the flour.
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8. Pour the sauce over the fish and cool to room temperature. Cover tightly with foil or plastic wrap and refrigerate for at least 2 days before serving as a light luncheon dish or first course.
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