Calla en Escabeche

  • DifficultyMedium
2 small mackerel, cleaned and filleted and deboned
5 tablespoons extra virgin olive oil
½ Spanish onion, thinly sliced
1 small carrot, cut into fine strips
3 garlic cloves
3 bay leaves
5 crushed black peppercorns
Sprig of fresh thyme
1 tablespoon sweet pimenton
2 tablespoons sherry vinegar
200ml shaoxing rice wine, or white wine
Sea salt
Freshly ground black pepper

For the tapenade

100g green pitted olives
30g Manchego cheese
30g pistachios
50g extra virgin olive oil
Juice of ½ a lemon
½ teaspoon fennel seeds
A pinch of sweet pimenton
Ciabatta bread, sliced
1 garlic clove
½ avocado, finely sliced

1. In a pan add the oil and put it on a medium heat. Add the garlic cloves, peppercorns, bay leaves, thyme, carrot and onion and season. Fry it for a couple of minutes, until it’s all dente.

2. Pan fry the mackerel in a non stick pan, skin side down for 1 minutes to brown the skin, only half cooking the fish. Then remove from pan. Sprinkle 1 tablespoon of pimento into the pan with carrots, onion and spices. Add the vinegar and wine and cook for a further 15 seconds.

3. Allow it cool slightly and then put it on top of the fish and leave it to marinade in the fridge for at least a couple of hours.

4. To make the tapenade, blend all the ingredients into a coarse mix in a food processor.

5. Slice the ciabatta bread, drizzle some oil on it and toast it on a griddle pan and rub it with a garlic clove.

6. On a plate, put the bread, spoon on some tapenade, lay on some slices of avocado, fish and vegetables with some of the juices.

Recipe courtesy of Omar Allibhoy

Mackerel Escabeche with Olive Tapenade

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