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White Anchovy Escabeche

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 24.

Featuring: Archibald’s Orchard & Winery Apple Raspberry Wine

1/2 cup Archibald’s Orchard & Winery Apple Raspberry Wine 
1/3 cup red wine vinegar 
1 tbsp Villa Vida Loca Farm Pure Honey 
1 tsp salt 
2 fresh bay leaves (dried will also work) 
1 clove of garlic, peeled and crushed 
1/2 tsp smoked paprika 
1/2 tsp Foggy River Farm Zest Dried Herb Blend
1 shallot, peeled and thinly sliced 
1 large carrot, peeled and julienned 
3/4 cup medium diced rhubarb 
12 marinated white anchovies from the jar 
1/4 cup all-purpose flour 
3 tbsp olive oil 
Crusty bread for serving
● Combine wine, vinegar, honey, salt, bay leaves, garlic, paprika, zest blend and 1/4 cup of water in a small sauce pot over high heat and bring to a boil. Add shallot, carrot and rhubarb, cook for 1 minute, then remove from heat and cool brining mixture completely. 
● Place anchovies in a small dish, pour cooled brine mixture over top and refrigerate for 2 hours. 
● Remove marinated fish from brining mixture and pat dry with paper towel. Spoon some of the brining mixture and vegetables on a rimmed serving dish and set aside. 
● Heat oil in a frying pan over high heat. Lightly dredge anchovies in flour, shaking off excess, and cook in the hot oil until golden brown and crisp, about 2 minutes per side. 
● Arrange fried anchovies on top of brining mixture and serve with crusty bread.
Serves 2

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