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mackerel

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Mackerel escabeche

COURSE
Easy Supper 
SERVES
4-6 
PREP TIME
under 10 mins 
COOKING TIME
under 30 mins 

INGREDIENTS

  • 4 spanking fresh mackerel, cleaned and filleted 
  • 3 tbsp cornmeal/polenta
  • 4-5 tbsp olive oil
  • 4 tbsp pine kernels, toasted, to serve
  • freshly chopped flat leaf parsley, to garnish (optional)
  • For the escabeche
  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, peeled and sliced
  • 2 large red onions, sliced
  • 200ml good chicken stock or water 
  • 1 tbsp good quality sherry vinegar
  • 2 bay leaves
  • 1 large dried red chilli, or a few small ones, finely chopped 
  • pinch of saffron
  • 75g pitted green olives, quartered
  • 75g raisins

METHOD

  1. To make the escabeche, pour the extra virgin olive oil into a hot frying pan and cook the garlic and onions over a low heat until softened and lightly coloured, stirring regularly. Stir in the stock, sherry vinegar, bay leaves, chilli and saffron. Bring to the boil, then reduce the heat and simmer for around 10 minutes. Stir in the raisins and olives.
  2. While the sauce is cooking, prepare the mackerel. Cut each mackerel fillet in half lengthways and dust in seasoned cornmeal. Heat 2 tbsp of the olive oil in a large, non-stick frying pan and cook for mackerel fillets in two or three batches for just 1-2 minutes on each side, adding extra oil if necessary. Drain on kitchen paper and transfer to a shallow dish.
  3. Spoon the escabeche over the mackerel fillets and leave to infuse for half an hour. Sprinkle the pine nuts over, scatter with a little chopped flat leaf parsley, if liked, and serve with lots of crusty bread to mop up the deliciously piquant juices.

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COURSE
Starters 
SERVES
2-4 
PREP TIME
COOKING TIME
under 20 mins