Potted Shad Escabeche

• 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.

coarse salt, freshly ground pepper, ground allspice, juniper berries, coriander seeds, pink, green peppercorns, ground clove, rosemary, applecider vinegar, water

Taken from cooking.nytimes.com/recipes/7110 (may not work)