Mackerel escabeche
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.
Ingredients
- 2 banana shallots , finely sliced
- 2 garlic cloves , finely sliced
- 2 carrots , thinly sliced
- 50g of olive oil, plus extra for drizzling
- 1/2 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 150ml of tomato juice
- 150ml of white wine
- 1 bunch of basil , chopped
- 1kg mackerel fillet
- sea salt
- bronze fennel , fronds only, to garnish
Method
1
Place a pan over a medium heat. Add the olive oil, then cook the shallots, garlic and carrots for 5 minutes
- 2 banana shallots , finely sliced
- 2 garlic cloves , finely sliced
- 2 carrots , thinly sliced
- 50g of olive oil, plus extra for drizzling
2
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
- 1/2 tsp chilli flakes
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 bunch of basil , chopped
- 150ml of tomato juice
- 150ml of white wine
3
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
4
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
- bronze fennel , fronds only, to garnish
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Mackerel escabeche
