Mackerel escabeche

PT20M

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1
Place a pan over a medium heat. Add the olive oil, then cook the shallots, garlic and carrots for 5 minutes
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
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
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