Mackerel and Orange “Escabeche”
Ingredients (serves 1)
- 125 g clean mackerel fillet (or sardine, horse mackerel, anchovy...)
- 1 small carrot
- 1 spring onion
- 3 garlic cloves
- 6 tbsp white wine or apple vinegar
- 1 rosemary branch
- 1 thyme Branch
- 1 bay leaf
- 4-6 black peppercorns
- 1 orange*
- 1 lemon*
- Water
- Extra virgin olive oil
Method
- 1. Peel and cut the onion and carrots very thin. Peel the garlic and slice thinly. Add the zests of half a lemon and half an orange.
- 2. Juice the orange and set the juice aside.
- 3. To prepare the escabeche, assort the vegetables and aromatic herbs (rosemary, thyme, and bay leaf) in a microwaveable container with four tablespoons of olive oil, orange juice and pepper. Cover and cook at maximum power for two minutes.
- 4. Remove from the microwave container and add vinegar and two tablespoons of water. Stir and cook for one more minute. Season with pepper and set aside.
- 5. Separately cut the fish fillet into portions and submerge into the escabeche. Cook in the micro-wave for two minutes at maximum power.
- 6. Remove the container from the microwave and let it rest, covered, until lukewarm.
- 7. Let it sit for one whole day in the fridge so that the fish absorbs all the flavours of the escabeche.
- *Wash the orange and lemon peel thoroughly be-fore grating.
