Marseilles Marinade Food
MARSALA MARINADE
Make and share this Marsala Marinade recipe from Food.com.
Provided by Outta Here
Categories Very Low Carbs
Time 10m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and whisk to emulsify.
- Use to marinade your favorite cuts of poultry, veal or lamb.
MARSEILLES MARINADE
Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
Yield Makes about scant 1 cup
Number Of Ingredients 7
Steps:
- Whisk all ingredients in small bowl to blend. Let stand 15 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Rewhisk before using.)
- Marinate fish or seafood in half of marinade in refrigerator 30 minutes. Remove from marinade and frill. Pass remaining half of marinade separately.
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- Panisse. If you’ve ever wanted to taste chickpea delicacies, try this specialty from Marseille, the panisse. It’s similar to a French fry, yet made from chickpeas.
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