THIS RECIPE HAS BEEN PROVIDED BY ANUJ THAKUR, HEAD CHEF AT THE WHITE HART AT DARTINGTON HALL
Mackerel is an oily fish and cooking it this way makes it lighter to eat – and the curing process means you can keep any remaining fish for at least a week in your fridge.
Follow my recipe and give it a go, I hope you like it.
1 ltr fresh orange juice
Few coriander seeds
Few fennel seeds
1 tbsp sugar
1 pinch salt
1 onion, sliced
2 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp white wine
For the mackerel fillets:
Marinade fillets with sea salt for one hour and then wash with cold water and pat dry with kitchen towel
For the pickled vegetables:
Cucumber and large carrots, thinly sliced (a mandolin is useful)
Yellow and/or green courgette, scooped or cut into small pieces
For the orange dressing:
Reduce the fresh orange juice to 1/3 volume and allow to cool. Once cooled, blend with extra virgin olive oil to make an emulsion and finish with fresh lemon juice.
Heat all escabeche ingredients at a low heat. Lightly pan-fry the cured mackerel, just enough to make the skin crispy. Immerse warm mackerel and all pickled vegetables in escabeche liquid and leave overnight for pickling.
Garnish (optional) with grapefruit segments, coriander cress, olive oil or herb oil.