Mackerel escabèche
French Cooking Academy · ♥ 1.2K likes · 33.5K views · 10 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 400 g mackerel fillets
- 50 ml sherry vinegar
- 50 ml apple cider vinegar
- 1 tsp coriander seeds
- 1 tsp salt
- 1 tsp black pepper
- 1 cloves garlic
- 1 whole bay leaf
- 1 twig thyme
- 50 g carrots
- onions
- shallots
Prepare the carrots, onions, shallots, garlic and lemon; crush the coriander seeds.
- 50 ml olive oil
Over low heat, warm 50 ml olive oil with the garlic, crushed coriander seeds and black pepper until they sizzle gently, stirring, to infuse the oil.
Add the onions, shallots and carrots, turn the heat to very low and sweat without colour, no more than two minutes.
Add the sherry vinegar and apple cider vinegar, raise the heat to high and boil a little to drive off the alcohol.
- ½ l white wine
Add half a litre of white wine and bring back to the boil.
- lemon juice
Once boiling add the salt and a little lemon juice, simmer five minutes, then turn the heat off and leave the marinade to rest.
Trim the mackerel fillets: cut off the belly skin and the tail, and remove any bones with a knife or fish-bone tweezers.
Trimming the mackerel fillets
- olive oil
In a little olive oil, sizzle the fillets two at a time on the flesh side only, not the skin, for 30 seconds; they are not meant to cook.
A 30-second sizzle on the flesh side
- 50 ml olive oil
Arrange the fillets in the marinating dish, pour over another 50 ml olive oil, then pour over all the still-warm marinade and rearrange with a spoon.
- fresh lemon
Press the fresh lemon pieces into the top, cover with parchment paper and refrigerate 24 hours so the marinade cooks the fish.