Escabeche With Mackerel Recipes

MINTED MACKEREL AND MUSHROOM ESCABECHE

Steps:

• Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers. Cook fish, skin side down first, turning once, until cooked through, crisp, and golden on both sides, 3 to 4 minutes total. Transfer fish to a large baking dish (not aluminum) and wipe out skillet.
• Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add mushrooms, coriander, red pepper flakes, zest, and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Stir in vermouth.
• Remove from heat and stir in vinegar and lemon juice, then pour over fish. Cool to room temperature, about 30 minutes. Transfer fish to plates. Stir mint into mushroom mixture and spoon over fish. Serve at room temperature.

A CLASSIC ESCABECHE

Steps:

• Gather the ingredients.
• Combine the cup salt with 4 cups of water, and stir to combine. Brine the fish in this mixture for 30 to 45 minutes.
• Heat the olive oil in a large pan, and add the mashed garlic cloves, chile, and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4 to 6 minutes. Do not let the garlic burn. Remove the aromatics and discard.
• Turn the heat up to medium-high, and cook the fish. You want a good sear , so if the fish is not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1 to 3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
• Remove the fish to cool. Add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.
• Add all the remaining ingredients to the pan, turn the heat up to high, and bring to a rolling boil. Reduce by half, turn off the heat, and let cool.
• When everything is at room temperature, pour the sauce into a container, and add the fish and onions. Store in the refrigerator overnight to let the flavors marry.
• Serve cool or at room temperature.

ESCABECHE WITH MACKEREL

Steps:

• Put about 1/2 cup of the oil in a large nonstick skillet and turn the heat to medium-high. About 3 minutes later, when the oil is hot, dredge the fillets lightly in the flour and add them, one at a time, to the skillet. Do not crowd: it's likely you'll have to cook in batches. Sprinkle the fillets with salt and pepper as they cook. As the fillets brown, turn them and brown the other side. Total cooking time for each fillet will be about 6 minutes. When the fish are done, transfer them to a platter or gratin dish; they may overlap slightly.
• Cool the pan and wipe it out. Add the remaining oil and turn the heat to medium. A minute later, add the garlic and cook, stirring occasionally, until it begins to turn color. Add the bay leaves, thyme, and cayenne and stir; add the vinegar, bring to a boil, and simmer for a minute. Add the wine, bring back to a boil, and simmer for about 5 minutes. Add the stock, bring back to a boil, and cook quickly to reduce the mixture to about half its volume.
• Pour the liquid over the fish. Let cool to room temperature and serve or cover and refrigerate for up to a couple of days, bringing it back to room temperature before serving.