Lemon, fennel and two kinds of coriander are blended to replicate the ingredients that would be present in the traditional version of an escabeche. Broil or grill fish with it, add it to duck, rice, and even braised beans.
- Ingredients: lemon, saffron, coriander, fennel and spices
- Contains salt
- 2.25 oz. by weight
Combine with Pernod and lemon juice and use to braise thinly sliced fennel.
Recipe from Jeremy Flowers, New York City.
As appears in the book, The Art of Blending.
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