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Escabeche of west coast mackerel

Posted on: October 26, 2010     |     0 comments

Escabech is the Spanish cooking term for pickled.

Normally oily or white meat fish fillets are seared in a sauce pan before being placed flesh side down in the marinade.

The more work that is put into the marinade the easier the dish comes together on the plate. Prepare the marinade with care and it can also be used to garnish the plate.

Seasoning spice mix

Whole coriander seeds 1 tablespoon
Whole Cumin seeds 1 tablespoon
Maldon sea salt   1 teaspoon
Smoked paprika 1 teaspoon

Cook out in a dry pan before crushing in a pepper grinder over dried fish fillets

The Fish

10 mackerel, gutted and filleted
Good quality olive oil for frying

The Marinade

250ml cider vinegar
1 glass white wine
3 bay leaves
4 Cloves Garlic
2 chillies deseeded finally sliced
10 Shallots finely sliced
2 carrots finely sliced
1 small leek finely sliced

Sauté vegetables till cooked before deglazing with the wine, take off the heat and add the vinegar and bay leaves. Leave to rest for 3 to 5 minutes before placing the seared fish fillets in the pan flesh side down.

To Serve

Serve 2 or 3 fillets per serving. Place the fish on a warm plate before adding some of the garnish on and around the fish before lightly dressing the plate with some of the marinade.  Finish with some micro red chard salad leaves to bring a little colour and crisp texture to the plate.

This Escabesh recipe is best served at room temperature with a good quality Riesling.

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