Mackerel in escabeche


  • 2 mackerel fillets, cleaned and deboned
  • flower of salt

For the marinade

  • 10 cloves of garlic
  • 2 onions
  • 2 carrots
  • 25 cl of neutral oil
  • 25 cl of cider vinegar
  • 25 cl of water
  • 2 sprigs of thyme
  • 1 bay leaf


  1. The day before, peel and roughly chop the garlic cloves and onions. Peel and slice the carrots. Pour everything into a saucepan, add the oil, cider vinegar, water, thyme and bay leaf. Let everything heat for 10 minutes at a simmer.

  2. In a deep dish, place the 2 mackerel fillets. Pour the hot marinade over it, let cool and refrigerate overnight.

  3. The same day, 1 hour before serving, remove the fillets from the refrigerator. Pass them with a kitchen blowtorch to warm them slightly, then arrange them on serving plates. Add a little marinade and sprinkle with fleur de sel.

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