dinner · dairy-free
Mackerel escabeche
Seared mackerel fillets laid over sweet pepper, carrot and shallot softened in a sherry vinegar broth. Rich fish against tart, sweet vegetables, ready in about 30 minutes.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the bell pepper, carrot and shallot into thin strips. Dry the mackerel with paper towels and salt both sides with half of the salt.
-
2
Warm half of the olive oil in a skillet over medium-high heat. Lay the fillets in skin-side down and cook 3–4 minutes, then flip and cook until the thickest part reads 63°C (145°F) or the flesh flakes. Move the fish to a plate.
-
3
Turn the heat to medium. Add the rest of the oil, the sliced vegetables and the remaining salt, and stir for about 5 minutes, until the shallot is soft but the carrot still has some bite.
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4
Pour in the sherry vinegar and 3 tablespoons of water, drop in the bay leaf and simmer 2 minutes. Fish out the bay leaf and spoon the warm vegetables and liquid around the mackerel.
