Sardine or mackerel escabeche from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 6 hours refrigeration. Can substitute mackerel, red mullet, scad, black bream, grey mullet, pollack, pouting, whiting, or gurnard for sardines.

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