Steamed mackerel with escabeche

Ingredients

  • 500 g deboned mackerel fillets
  • 1 red onion
  • 10 cl of cider vinegar
  • 20 cl of dry white wine
  • 1/2 teaspoon cinnamon
  • 40 g cedar or pine nuts
  • 40 g sultana raisins
  • 3 cl of olive oil
  • 1/2 teaspoon(s) of salt
  • freshly ground pepper

Preparation

  1. Fill 1/4 of the steamer tank with water and bring to the boil.

  2. Peel and thinly slice the onion.

  3. Pour the vinegar, wine, cinnamon, pine nuts and raisins into a small saucepan and bring to the boil. Let reduce by half.

  4. Place the fish fillets (skin side up) as well as the onion slices in the steamer basket and precook for 1 to 2 minutes depending on the thickness of the fillets.

  5. Transfer everything into a deep dish, then pour the boiling contents of the pan over it.

  6. Add the oil, salt and pepper and set aside at room temperature until serving or refrigerate for up to 48 hours. Let come back to temperature before serving.

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