MY VERSION OF MACKERAL ESCABECHE 

There’s something rather satisfying about the simplicity of this dish, and yet the flavour is just out of this world, use the freshest mackeral you can get your hands on, preferably ones caught that very morning 

This recipe I’m going to share with you guys will serve 4 people, and is a great starter to any meal 

SHOPPING LIST 

8 fresh mackeral fillets with all the bones removed 

200ml of olive oil 

4 cloves of garlic peeled and thinly sliced 

2 large banana shallots peeled and thinly sliced 

1 small fennel bulb thinly sliced 

2 carrots peeled and thinly sliced 

4 bay leaves 

2 good pinches of saffron 

2 teaspoon of coriander seeds 

2 teaspoon of fennel seeds 

4 star anise 

2 tablespoons of sugar 

400ml white wine 

200ml Orange juice 

A good pinch of grated orange 

100ml of white wine vinegar 

A good handful of fresh chopped parsley and basil 

METHOD 

Firstly toast the fennel and coriander seeds until lightly browned 

Now place all the ingredients (except for the mackeral and parsley and basil )into a saucepan and gently bring to the simmer, cook for 6-7 minutes 

Season the mackeral fillets well and add them to the saucepan, remove the pan from the heat and allow the mackeral to poach for about 2-3 minutes 

Now add the chopped parsley and basil 

Leave to cool to room temperature and serve 

Jon 

  

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