We got some beautiful sustainable oily mackerel, which we’re going to poach in a lovely orange juice with soft veggies and great hints of spices. This mackerel escabeche is so simple, but will definitely blow your mind. A great recipe for a special dinner! And the best thing about escabeche is, you can prepare it on forehand and keep it in the fridge for up to 2 days. In that way, the flavours will only get more intense.
Preheat the oven to 170ºC.
Add olive oil to a pan which is on medium heat. Then you add the garlic, union, fennel and carrot. When it starts simmering you add the bay leaves, sugar, Keep stirring and simmer it for 2 minutes.
Add the white wine, orange juice, orange zest, and vinegar and bring it to a boil.
Turn the heat to low and simmer it for 5 minutes.
Take out the orange zest.
Lay down the mackerel fillets, skin side up, in a oven tray and pour over the warm marinade. Put in the oven for 4-6 minutes.
You can serve the escabeche warm, but you can eat it chilled as well. Enjoy!
- 1 garlic, finely sliced
- 1 onion, cut in thin rings
- 1 fennel, cut in thin rings
- 2 small carrots, cut in thin slices
- 3 bay leaves
- 1 tsp. sugar
- 2 tbsp. coriander seeds
- 300 ml. white wine
- 150 ml orange juice
- zest of 1 orange
- 4 mackerel fillets of 80-100 g., skin on
- Olive oil
- Pepper and salt