Rockfish Escabeche Sandwich

Giardiniera, Lemon Aïoli, Salsa Verde, Squid Ink Pane Francese

Chefs Chris Ericsen and Aurelia Galimberti of Sorbu Paninoteca | Portland, OR
Yield: 6 servings

---

Adapted by StarChefs | july 2023

INGREDIENTS

Giardiniera:
Thinly sliced carrots
Thinly sliced fennel bulbs
Thinly sliced celery
Thinly sliced red bell peppers
Thinly sliced zucchini
Diced celery
Diced cauliflower
2 quarts white wine vinegar
½ cup sugar
¼ cup salt
1 teaspoon toasted black peppercorns 
1 teaspoon toasted fennel seeds
2 cloves
1 teaspoon chile flakes
1 teaspoon mustard seeds
1 teaspoon celery seeds
3 bay leaves
6 cloves garlic, cracked

Rockfish Escabeche:
2 cups all-purpose flour
1 cup rice flour
1 cup corn starch
2 pounds Oregon rockfish fillets 
Salt
Ground black pepper
¼ cup canola oil
1 quart dry white wine
2 Walla Walla onions, julienned

Squid Ink Pane Francese:
400 grams bread flour
100 grams semolina flour
10 grams salt
2 grams yeast
1 tablespoon squid ink

Lemon Aïoli:
2 egg yolks
2 lemons, zested and juiced
2 cloves garlic, grated
2 cups grapeseed oil
Salt

Salsa Verde:
2 tablespoons capers, rinsed
1 teaspoon chile flakes
4 cloves garlic
2 dashes Tabasco hot sauce
Salt
4 bunches Italian parsley
1 bunch Tuscan kale
2 cups extra virgin olive oil

METHOD

For the Giradinera:
Place shaved and diced vegetables in a large, nonreactive container. Set aside. In a stockpot, bring remaining ingredients and 4 quarts water to a boil. Pour 2 quarts hot brine over vegetables. Cover and refrigerate 24 hours. Reserve remaining brine in an airtight container.

For the Rockfish Escabeche:
In a shallow baking dish, combine flours and cornstarch. Set aside. Season fish with salt and pepper. Dredge in flour mixture and let sit 5 minutes at room temperature. In a rondeau over medium-high flame, heat oil until steaming. Dredge fish again and place in oil. Fry until golden brown on both sides. Transfer to a paper towel-lined sheet tray and let cool. In the same rondeau, add wine and onions. Sweat 20 minutes. Remove from heat and season with salt. In a deep hotel pan, place fried fish. Top with half of the onion mixture  and a 1 quart reserved Giradinera brine. Repeat process with remaining onions and brine. Cover the pan with parchment paper and refrigerate 24 hours.

For the Squid Ink Pane Francese:
In a large mixing bowl, combine dry ingredients. Set aside. In a separate bowl, combine squid ink and 375 grams water. Slowly stream squid ink mixture into the flour mixture. Mix until combined. Loosely cover bowl with paper towel and let sit 20 minutes. Transfer dough to a lightly floured work surface. Fold dough 10 times. Let rest additional 20 minutes. Repeat process 6 times, letting the dough rest 20 minutes between each session. Transfer dough to an airtight container and refrigerate overnight, or up to 12 hours. The next day, heat oven 425°F. Place Squid Ink Dough on a lightly oiled work surface. Using your hands, stretch the dough into an 8-inch by 12-inch rectangle. Using a bench knife, cut dough into 6 equal portions. Transfer to a sheet tray and bake 20 minutes. Let cool. 

For the Lemon Aïoli:
In a food processor, combine eggs, lemon zest and juice, garlic, and salt. Slowly stream in oil until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.

For the Salsa Verde:
In a food processor, combine capers, chile flakes, garlic, hot sauce, parsley, and kale. Slowly stream in oil until desired consistency is achieved. Season with salt. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Slice Squid Ink Pane Francese in half. On the bottom slice, spread desired amount of Lemon Aïoli. Top with Rockfish Escabeche, Giardiniera, and Salsa Verde. Close sandwich and serve.

---