Mackerel escabeche
by Pascal Aussignac
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Ingredients
Fruit & Vegetables
2 banana shallots, finely sliced
2 garlic cloves, finely sliced
2 carrots, thinly sliced
1/2 tsp chilli flakes
Oils & Vinegars
50g of olive oil, plus extra for drizzling
Spices & Dried Herbs
1 tsp fennel seeds
bronze fennel, fronds only, to garnish
Salad & Fresh Herbs
1 tsp coriander seeds
1 bunch of basil, chopped
Beverages
150ml of tomato juice
150ml of white wine
Fish & Shellfish
1kg mackerel fillet
Store Cupboard
sea salt