summer

BBQ Mackerel Escabeche

October 19

Mackerel fillets are charred on the barbeque before sitting in an aromatic spiced reverse marinade of red wine vinegar and olive oil. Served chilled with baby potatoes, homemade mayo, torn chunks of crusty bread and perhaps some dressed salad leaves, it’s a surprising seafood feast!

Serves 6
60mins

Method

1. Mix the crushed fennel seeds and chilli flakes with ½ teaspoon of the salt and 1 tbsp extra virgin olive oil and smear onto the flesh side of the mackerel fillets. Cover and place into the fridge for 1 hour.
2. Meanwhile, make the mayonnaise. Place the egg yolk, Dijon mustard and garlic into a bowl with a pinch of salt and whisk together to combine. Gradually add the neutral oil in a thin, steady, but slow, stream, whisking continuously, until the mixture starts to thicken. Only at this point can you add the oil a little faster, but continue to whisk or your mayonnaise will split. If everything gets too thick, add a squeeze of lemon juice to loosen and then begin to add the oil again. When the neutral oil is combined, begin to add the olive oil in the same way. Season with salt and pepper to taste and add more lemon juice if preferred. Stir in the chopped parsley and set aside in the fridge until needed.
3. To make the escabeche, whisk together the remaining extra virgin olive oil, red wine vinegar and white wine in a container big enough to fit the mackerel fillets snugly. Add the remaining ½ teaspoon of salt, red onion and garlic cloves and stir to combine before adding in the bay leaf and dill. Set aside.
4. Heat the BBQ or a griddle pan to a high heat, remove the mackerel fillets from the fridge and fry skin side down, for about 3 -4 minutes until the skin is crisp - don’t worry if the flesh doesn’t look completely cooked through as it will cook in the escabeche. Transfer the fish to the escabeche, placing the mackerel fillet flesh side down this time, and set aside for 20 minutes to cure.
5. While the fish cures, place a large pan of boiling salted water over a high heat and add the potatoes. Bring to the boil and cook for 10 - 15 minutes until tender then drain and place into a bowl.
6. Add the butter, dill, spring onion and lemon zest and season with salt and pepper. Toss to combine and then serve to the table with the parsley flecked mayonnaise, the mackerel and some slices of toasted sourdough for mopping everything up.

6 skin-on mackerel fillets

1 tsp fennel seeds, crushed in a pestle and mortar

½ tsp chilli flakes

1 tsp sea salt

3.5fl oz extra-virgin olive oil

2.5fl oz red wine vinegar

1.5fl oz white wine

1 red onion, thinly sliced

2 garlic cloves, lightly crushed with the back of a knife

1 bay leaf

Handful of dill

For the mayonnaise:

1 egg yolk

1 tsp Dijon mustard

½ garlic clove, finely grated

6.5fl oz neutral oil, such as vegetable, sunflower or grapeseed

1.5fl oz olive oil

Juice of ½ a lemon, more to taste

Large handful of flat leaf parsley, finely chopped

For the potatoes:

17oz waxy baby potatoes, halved

1/2 stick salted butter

Handful dill fronds, roughly chopped

1 spring onion, finely sliced

Zest ½ lemon

Sea salt and freshly ground black pepper

Sourdough, to serve

6 skin-on mackerel fillets

1 tsp fennel seeds, crushed in a pestle and mortar

½ tsp chilli flakes

1 tsp sea salt

100ml extra-virgin olive oil

75ml red wine vinegar

50ml white wine

1 red onion, thinly sliced

2 garlic cloves, lightly crushed with the back of a knife

1 bay leaf

Handful of dill

For the mayonnaise:

1 egg yolk

1 tsp Dijon mustard

½ garlic clove, finely grated

200 ml neutral oil, such as vegetable, sunflower or grapeseed

50 ml olive oil

Juice of ½ a lemon, more to taste

Large handful of flat leaf parsley, finely chopped

For the potatoes:

500g waxy baby potatoes, halved

75g salted butter

Handful dill fronds, roughly chopped

1 spring onion, finely sliced

Zest ½ lemon

Sea salt and freshly ground black pepper

Sourdough, to serve

You'll Need

BBQ

summer

BBQ Mackerel Escabeche

October 19

Method

Ingredients

You'll Need

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