The Flamenco Escabeche
In the Middle Ages, the escabeche dish in Spain was known as "the father of hospitality." Originally, it was brought to Spain by the Muslim Moors as they conquered Spain, and later, the fish alternative was popularized by Spaniards during Lent. Our recipe prepares salmon and seasonal vegetables in a tart vinegar marinade, creating a light meal that is rich in protein and probiotics.
Ingredients
Shipping & Returns
Your meals will be delivered by our messenger service on the Monday following the placement of your order.
Due to the handmade, premium ingredients in our meals, all sales are final. Please contact us with any questions or concerns about your Laroot experience for assistance.
We kindly ask you to return your reusable containers at the end of your Laroot experience. Container pickup will be coordinated at the end of the week, or you can reach out to us at info@larootworld.com to make arrangements.
Wellness Information
6 oz Salmon from Cutler Cove, Maine, Asparagus, Gold Bar Squash, Baby Carrot, Sweet Pepper, Shallot, Champagne Vinegar, Olive Oil, Maldon Salt, Thyme, Bay Leaf, Pink Peppercorn (Veg alternative: Charred Cauliflower Steak) Patatas Bravas: Baby Yukon Gold Potato, Red Wine Vinegar, Garlic Powder, Smoked Paprika, Red Chili Flakes, Fresh Thyme, Kosher Salt