Escabeche of Mackerel

Recipe by Russell Plowman, Senior Sous Chef of Two Michelin Star Restaurant Andrew Fairlie 

Ingredients

Mackerel

1 large mackerel,
60 ml olive oil,
Salt and freshly ground white pepper

Marinade

1 lemon,
60g shallots,
50ml olive oil,
1 tblsp white peppercorns crushed,
Sprig thyme,
2 bay leaves,
2 garlic cloves crushed,
1 tblsp coriander seeds crushed,
Pinch cayenne pepper,
100ml best quality of red wine vinegar,
400ml water.

Method

Fillet the mackerel and cut into diamonds. 
Wipe the skin of the fillets dry and season with salt and pepper. 
Heat the olive oil in a non stick frying pan and quickly colour the mackerel fillets skin side down for approx 30 seconds and remove and leave at room temperature.
For the marinade cut the lemon into 2mm slices discarding the seeds. 
Heat the olive oil in the same non stick pan. Add the shallots and carrots and sweat over a medium heat for a minute or 2.
Add all of the other marinade ingredients bring to a boil and simmer for one minute.
Season lightly with salt and pour the marinade over the mackerel fillets. 
Bring to the table and serve.