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Flamed mackerel escabeche, crème fraîche, chickweed, girolles

Roux Recipe

Serves 4 starter portions:
1 red onion cut into julliene
1 carrot (canelled and sliced to 3mm  in thickness)
1 tsp coriander seeds
1 small pinch saffron
120ml white wine
1 lemon (juice and zest)
50ml sherry vinegar
50 ml cider vinegar
1 tbsp chopped parsley
 300 ml extra virgin olive oil
 50g cleaned girolle mushrooms

Finishing ingredients

4 fillets of mackerel ‘V’ pin boned
100g crème fraîche
1 purple heritage carrot (shaved thinly and dressed in olive oil and sea salt)
1 punnet chickweed

Escabeche is the name for many mediteranean and Spanish dishes, it refers to a dish normally marinated in an acidic mixture of vinegar oil and citrus before serving. It’s a great dish to have in your fridge as you can easily keep the vegetable mixture for two to three days in the marinade.

  1. Place all the escabeche ingredients except the parsley in a wide based pan and bring to the boil. Once the mixture has come to a boil, turn the heat down and allow the mixture to simmer very slowly moving the mix frequently.
  2. After 5 minutes cooking, remove the pan from the heat, add the girolle mushrooms and allow the mixture to cool to room temperature. Once the mix is at room temperature add the chopped parsley and stir.
  3. Next the mackerel must be rubbed with oil and seasoned with salt on both sides. Then blowtorch the skin until the mackerel has a barbecued appearance on the skin, leaving the flesh raw.
  4. Then place the mackerel flesh side down into the escabeche and allow the mackerel to marinade for 6-7 minutes.
  5. To finish the dish place 2 spoons of the escabeche onto the plate, 1 mackerel fillet on top and garnish the plate with the sliced purple carrots, crème fraîche and finally the chickweed.