Escabeche of trout  

pepper and salt parsley dragon thyme onion lemon gelatin leaves gherkins
Escavèche is a local dish from the region of Chimay and Virelles. It is of Spanish origin and dates back to the 16th century, when the Habsburgs occupied our country. Today escavèche is the signature dish of the well- known restaurant "Edgard et Madeleine". But you can also buy this product from artisan producers in the region.
sea eel or trout flowing flour butter dry white wine vinegar marjoram or oregano laurel clove
Clean and cut the fish into pieces of five centimeters. Sprinkle with flour and fry until golden brown in a pan with bubbly butter. Season with pepper and salt. Let the fish drain and cool down. Cut onions into rings and stir them in some butter until they shine, but not brown. Make a gastrique with white wine vinegar, white wine, tarragon, parsley, bay leaf, thyme, marjoram, clove, pepper and salt. Allow to cook for a while and then strain the preparation. Make a solid roux (butter and smooth flour) and dilute it with the gastrique to sauce thickness. Let it boil for a moment. Mix with the onions and add leaves soaked gelatine, in a ratio of 1 leaf per deciliter used moisture (from the gastrique). Fill a pot in pottery (type Römertopf), with the fried fish and the sauce. You can finish with slices lemon, gherkins, onion and a leaf of laurel. Cover airtight and put the jar in the refrigerator for at least 2 days  for use. Serve cold with fries, mayonnaise and lettuce.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Escabeche of trout

Escavèche is a local dish from the region of Chimay and Virelles. It is of Spanish origin and dates back to the 16th century, when the Habsburgs occupied our country. Today escavèche is the signature dish of the well-known restaurant "Edgard et Madeleine". But you can also buy this product from artisan producers in the region.
sea eel or trout flowing flour butter dry white wine vinegar marjoram or oregano laurel clove
pepper and salt parsley dragon thyme onion lemon gelatin leaves gherkins
Clean and cut the fish into pieces of five centimeters. Sprinkle with flour and fry until golden brown in a pan with bubbly butter. Season with pepper and salt. Let the fish drain and cool down. Cut onions into rings and stir them in some butter until they shine, but not brown. Make a gastrique with white wine vinegar, white wine, tarragon, parsley, bay leaf, thyme, marjoram, clove, pepper and salt. Allow to cook for a while and then strain the preparation. Make a solid roux (butter and smooth flour) and dilute it with the gastrique to sauce thickness. Let it boil for a moment. Mix with the onions and add leaves soaked gelatine, in a ratio of 1 leaf per deciliter used moisture (from the gastrique). Fill a pot in pottery (type Römertopf), with the fried fish and the sauce. You can finish with slices lemon, gherkins, onion and a leaf of laurel. Cover airtight and put the jar in the refrigerator for at least 2 days  for use. Serve cold with fries, mayonnaise and lettuce.
a recipe guide for the amateur chef Belgian Cuisine