Potted Shad Escabeche Recipe

Name: Potted Shad Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 200 degrees.
2
Combine the dry spices.
3
Sprinkle a small amount of the spice mixture in a small ovenproof crock that will allow you to pack the fish tightly.
4
Top with a layer of shad, cover with a thin layer of rosemary leaves, and sprinkle with spice mixture.
5
Continue layering the fish and seasonings until you have used all the fish.
6
Pour in the vinegar and water.
7
Cover with foil and top with pie weights.
8
Bake for 6 hours.
9
Cool.
10
Remove from vinegar and serve or wrap in plastic.
11
Keeps in the refrigerator for 3 days.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coarse salt, 1 tablespoon freshly ground pepper, 1/2 teaspoon ground allspice, 1 teaspoon juniper berries, crushed, and more.

Yes, Potted Shad Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potted Shad Escabeche

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