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This refreshing escabeche recipe sees fillets of fried mackerel marinated in an acidic mixture of tomato juice and white wine overnight, to be served at room temperature the next day. A perfect starter for the warmer months.
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Add the chilli, fennel and coriander and cook for another 3 minutes. Add the basil, tomato juice and white wine, bring to the boil then remove from the heat and set aside to infuse
Place a frying pan over a high heat. Season the mackerel fillets with plenty of salt, then place in the pan skin-side down and cook until the skin becomes crisp (you may need to do this in batches). Remove from the heat
Transfer the escabeche liquor into a wide container large enough to fit the mackerel fillets in a single layer. Place the fish on top of the liquor, flesh-side down, then drizzle with olive oil, cover and place in the fridge to marinate overnight
5
The next day, place the fillets on a plate, top with some of the carrots and shallots, sprinkle with the fennel fronds and drizzle with some of the marinade. Serve
Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.
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Mackerel escabeche
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