Akoya Escabeche with Saffron Aioli & Sourdough Crumb
INFO PANEL:
Time: 20 — Difficulty: Easy/moderate — Servings: 6-8 to share
INGREDIENTS:
24 Leeuwin Coast Akoya
10g saffron aioli
150g olive oil toasted sourdough breadcrumbs
50g shallot, thinly sliced
2 cloves garlic
1 tsp peppercorn
2 bay leaves
1 tbsp Spanish smoked paprika
1 tbsp sea salt
150ml dry white wine
250ml sherry vinegar
50ml olive oil
Method:
- Add all escabeche ingredients to a pot, bring to the boil and simmer for 5 minutes. Remove from heat and cool in the fridge.
- Wash the Akoya and shuck them carefully into the cold escabeche and leave for 24-72 hours. The longer you can leave, the more flavour they will take on.
- Clean and reserve the shells for serving.
- To serve, spoon Akoya back into shell, top with a small amount of aioli and a spoonful of the sourdough crumble.
