Mackerel escabeche

4
20 minutes

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
  • 1kg mackerel fillet
  • sea salt
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