Pickled and mustard
Escabeche is a marinade of vinegar, olive oil and spices. With some deviations. Olasagasti’s Bonito del Norte in escabeche is simply olive oil and vinegar. Los Peperetes introduces bay leaf to its mussels in escabeche. Fangst add dill and fennel to its mussel marinade. Rockfish’s leans into the warming spices and eases up on the vinegar with its mackerel in escabeche.
Escabeche was originally a Persian dish introduced to the Iberian Peninsula during the Moors’ 800 year rule, later spreading throughout the former Spanish and Portuguese empires, taking on many forms.
Escabeche works brilliantly as a tinned fish accompaniment. The mussels, sardines and tuna absorb the flavours of the escabeche, and the acidity cuts through the umami flavours and rich textures.
The mustard sauces are mild. The Berthe tin has a thick creamy mustard sauce, a perfect accompaniment for the buttery mackerel. The Cântara is a lighter, olive oil-based sauce with an escabeche-y vinegary kick.
Serving tips
•Tuna empanada. The tuna in escabeche is great added to an empanada filling of sautéed vegetables in a tomato and garlic sauce. The sharpness of the escabeche cuts through and adds a great tang.
•Garnish a paella with the pickled mussels and tuna in salsa Catalana.
•Mussels with crisps. Empty a big bag of salty crisps into a bowl and scatter the mussels in escabeche over, and some green olives.
