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