Defroidmont proposes this home-made specialty of the Chimay region in Belgium. With its 4 pieces of spotted dogfish (catshark or spiny dogfish). The Anorienne Escaveche can be enjoyed as an appetizer on toast, as a starter or even a main dish.
The anorienne escaveche is a specialty of Avesnois Thierache and Belgium. The origin of this recipe came from the time of Spanish Occupation. Made of spotted dogfish, onions, lemons, spices and vinegar, this sauce dish, ready to serve, is eaten cold with a plate of fries.
Ready to eat:
To eat cold as it is in the pot, with french fries or buttered bread. The tradition is to eat it while you drink a delicious local beer. Can be presented together on a main dish with a salad, sliced tomatoes, lemon and a sprig of parsley.
Spiny dogfish (catshark), 40% colorful spirit vinegar (vinegar coloring agent E150),water, dehydrated onions, wheat flour, Corton (red wine from Côte de Beaune subregion of Burgundy), sunflower oil, white wine, salt, pepper, tomatoes, herbs, spices.
Keep refrigerated between 2 ° to 6 ° C.
Do not heat nor freeze.
|Of which sugar||1.20 g|
|Average nutritional values for||100 g|
|Lipids of which saturated fatty acids||1.01 g|
|Nutritional value||113 kcal (473kj)|
|of which monounsaturated||1.85 g|
|of which polyunsaturated||3.74 g|
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