Bourgots En Escabèche Recipe
Poivron, fenouil, vinaigre de cidre, citron.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Bourgots
Clean the bourgots thoroughly under cold water. Boil them in salted water for about 10 minutes, then drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped bell peppers and sliced fennel. Sauté for about 5-7 minutes until they are tender.
- 3
Add Flavorings
Mince the garlic cloves and add them to the skillet. Cook for another 2 minutes until fragrant.
- 4
Combine Ingredients
Add the boiled bourgots to the skillet. Pour in the cider vinegar and lemon juice. Stir well and season with salt and black pepper to taste.
- 5
Simmer
Reduce the heat to low and let the mixture simmer for about 15 minutes, allowing the flavors to meld.
- 6
Garnish and Serve
Before serving, sprinkle with freshly chopped parsley. Serve warm or at room temperature.