This week, chef Etchebest is cooking for us a product rich in omega 3 and vitamins: fish. This recipe is economical, simple to make and is one of the 100 essential recipes that the chef recommends to know how to do on a daily basis. Find out how to enjoy fish while having fun and at a low price!
In his latest YouTube video, chef Etchebest offers us a delicious recipe that changes and is economical: mackerel with escabeche.
Certainly, it is not common to eat it, but it is the perfect opportunity to change from what we are used to eating without blowing the budget! This recipe will have its effect and will arouse curiosity at the table for sure!
Mackerel is a fish rich in Omega 3, full of vitamins, another good reason not to deprive yourself! For this recipe, the chef explains that you can substitute mackerel with sardines or red mullet!
Did you know : escabèche is originally the name of a Spanish marinade mainly composed of vinegar and olive oil.
Mackerels with escabèche from Philppe Etchebest
For 4 people
- fresh mackerel fillets
- 3 tbsp. olive oil
- coarse salt
- 2 carrots
- 4 red onions
- 2 star anise
- 1 tbsp. coriander seeds
- A few pinches of Espelette pepper powder
- 20 cl of vinegar
- 30 cl of fish stock
- 30 cl of white wine
Start by lifting the fillets, putting the blade in contact with the edge, you really have to hold the blade obliquely.
Avoid washing the fish fillet so that it does not lose flavor.
Remove with a paring knife all the central bones.
If this step is too difficult for you, ask your fishmonger directly to fillet you.
Take a baking dish and pour some oil in it. Place your fish fillets in this dish. Season your fish with salt, Espelette pepper (or pepper).
Prepare your red or white onions if you don’t have red ones, by peeling them. Peel your carrots and cut them into quarters, in the form of thin strips, then into small pieces. Your carrots must be mirepoix, they are pieces of 1 cm side. But no pressure, just make small squares.
Get rid of your carrots. Chop your onions and set aside.
Heat olive oil in a sauté pan. The oil should not be too hot. Add your carrots and onions and let cook 1 minute.
Add the coriander and star anise. Leave to cook and add the white vinegar, the white wine and to finish the fish stock.
Boil for 1 to 2 minutes and pour this very hot preparation over the mackerels. This will stiffen and grab them. The juice should cover the fish well.
Leave the preparation well covered during 15 to 20 minutesuntil the fish have finished cooking.
It’s ready !
Philippe Etchebest – Cook well accompanied with my Mentor method
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