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Le Chaudron recipe

Dorade en escabeche

Sea bream escabeche

⏱ 60 minServes 6Medium320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 4gilthead sea bream fillets180 g (6 oz) each
  • 3carrots, julienned
  • 2red onions, thinly sliced
  • 300 ml (1¼ cups)white wine vinegar
  • 200 ml (¾ cup)extra-virgin olive oil
  • 4 clovesgarlic, sliced
  • 1 tbspblack peppercorns
  • 3 leavesbay leaf
  • 1 tspground cumin
  • 4 gilthead sea bream fillets 180 g (6 oz) each
  • 3 carrots, julienned
  • 2 red onions, thinly sliced
  • 300 ml (1¼ cups) white wine vinegar
  • 200 ml (¾ cup) extra-virgin olive oil
  • 4 cloves garlic, sliced
  • 1 tbsp black peppercorns
  • 3 leaves bay leaf
  • 1 tsp ground cumin
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Season the fillets and dust them lightly with flour, tapping off the excess.
  2. Heat 4 tablespoons of oil in the large skillet and sear the fillets for 3 minutes per side until golden.
  3. Lay the cooked fillets in the large deep dish, well spaced, so they soak up the marinade evenly.
  4. In the sauté pan, cook the red onions, garlic and julienned carrots for 8 minutes.
  5. Add the pepper, bay leaf and cumin, stir well, then pour in the vinegar and the rest of the olive oil.
  6. Bring to a simmer and cook for 5 minutes, then pour the hot marinade over the fish.
  7. Cover and marinate in the fridge for 24 hours, then serve chilled as a starter.

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CategoryFish