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Escabeche
“Escabeche”, or pickled food, is a method of food preservation used by people for centuries. For example, it would allow sailors to embark during long periods of time thanks to pickled products in their pantry which remained in perfect conditions.
“Escabeche” is made with oil, vinegar, salt and spices. In the case of Serrats preserves, “escabeche” is made with olive oil, wine vinegar and laurel (which confers “escabeche” a very special flavor and helps digesting). Sometimes, paprika is added for a touch of extra flavor and “orange” color to the sauce.
And since we are in summer, here is an original, simple and delicious dish: MELON WITH “ESCABECHE” White Tuna!
This recipe is a wonderful combination of a sweet fruit, the flavor of the White Tuna and the sour touch of the “escabeche”!
We take advantage of the benefits of the White Tuna (summer blue fish) together with the melon (summer fruit, also at its peak in terms of properties and flavor).
Melon
It is part of the Family of Cucurbitaceae, along with pumpkin, zucchini, cucumber and watermelon. Of all the existing melon varieties, the “Sapo” variety is in optimal conditions this time of year.
It contains up to 90% water and is a perfect fruit for hot days since, among other things, it promotes a good hyDrtion.
It is also rich in vitamin A, in the form of beta carotene (excellent for eye health), vitamin C (powerful antioxidant that helps prevent degenerative diseases) and vitamins of group B. It is also packed with potassium, which helps eliminate fluids and control blood pressure.
Enjoy your meal!
Dr. Arantza López-Ocaña
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