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