How to make a French style escabèche marinade (mackerel escabeche)

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers additional flavor and potential health benefits.

vegetables

🥗Healthier: organic vegetables

💰Cheaper: seasonal vegetables

Seasonal vegetables are often more affordable and fresher.

Start with 50 ml of olive oil in a pan over low heat.

Add crushed coriander seeds, minced garlic, and black pepper to the oil and wait for it to start sizzling.

Add thinly sliced shallots, onions, and carrots to the pan, keeping the heat on low to sweat the vegetables for about 2 minutes without browning them.

Pour in the cherry vinegar and apple cider vinegar, then increase the heat to high to bring the mixture to a boil.

Once boiling, add 0.5 liters of white wine, stirring to combine, and wait for it to boil again.

Add salt and a squeeze of lemon juice to the marinade, then simmer for 5 minutes before turning off the heat.

Trim the mackerel by removing the belly skin and tail, and check for bones, removing them if necessary.

Season the mackerel fillets with salt and pepper.

In a separate pan, heat a little olive oil and sizzle the mackerel fillets for 30 seconds on one side, keeping the skin side untouched.

Transfer the sizzled mackerel to a container for marinating.

Pour the warm marinade over the mackerel, adding another 50 ml of olive oil on top.

Press lemon slices into the marinade and cover the dish with parchment paper.

Refrigerate the dish for 24 hours to allow the flavors to meld and the fish to marinate.

Cooking Techniques

Equipment Needed

Spice Level: