Escabeche-Sud

Name: Escabeche-Sud
Prep time: 5 min
Total time: 5 min
Yield: about 2¾ cups (630 ml)
Cuisine: Mediterranean
Ingredients: about ½ cup (130 ml) White Balsamic; 2 cups (500 ml) Water; 2 Tbsp (35 g) Salt

Independent adaptation of a publicly published Silvio Germann recipe. Not affiliated with, sponsored by, or endorsed by Silvio Germann.

DRESSING · CHAR OR TROUT ESCABECHE

In the published recipe, this is the dressing for char escabeche. The same recipe pairs it with Potato Vinaigrette, the potato vinaigrette.

Germann's escabeche liquid for char.

On the jar

ESCABECHE-SU

Method: shake
Yield: about 2¾ cups
Ingredients: 3
Jar batch: 0.4× recipe

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Ratio

WATER 500 mlW.BALSAMIC 130 ml

Ingredients

White Balsamicabout ½ cup (130 ml)
Water2 cups (500 ml)
Salt2 Tbsp (35 g)

Method

Pour to the lines in order (bottom → top): WATER, W.BALSAMIC.
Season to finish: SALT (about 2½ tsp).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 6 stars

Escabeche-Sud★ STARRED KITCHENOn the jar: ESCABECHE-SU
Escabeche Mandarin★ STARRED KITCHENOn the jar: ESCABECHE
Escabeche Base★ STARRED KITCHENOn the jar: ESCABECHE
Escabeche de Sardinas★ STARRED KITCHENOn the jar: ESCABECHE DE

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Provenance

Silvio Germann works in Swiss / Caminada school creative at Mammertsberg; credentials include Michelin 2* (Mammertsberg, Freidorf); GaultMillau Koch des Jahres 2024.

Adapted from a Silvio Germann recipe (Silvio Germann / GaultMillau).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Silvio Germann / GaultMillau (published as “Escabeche-Sud”). Full citation lives in Provenance.

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