Escabeche is a wonderful meal and one that suits these hot summer days, when it's 43C and rising! I used salmon instead of swordfish or tuna and found it almost better, but it is a very 'rich' dish. The black garlic, my new addition to this pre-published recipe, offset the pink flesh of the salmon and complimented the flavour beautifully. Click here for my escabeche recipe and for information on black garlic
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