Ingredients
- 4 Irish mackerel fillets
- 2 carrots peeled
- 1 bulb of fennel
- 2 shallots peeled
- 300g of radishes
- 2 oranges (zested and segmented)
- 300ml olive oil
- 125ml sherry vinegar
- 50ml honey
- 1 good pinch of saffron strands
- 2 handfuls washed rocket leaves
- 2 bay leaves
Method
Escabeche
- Using a mandoline or a sharp knife, thinly slice the carrots, fennel and shallots. Quarter 200g of the radishes.
- Put olive oil in a pot and gently warm over a low heat, add the carrots, fennel, shallots, peppercorns, saffron strands and bay leaves.
- Very gently simmer for 10 mins over low heat. Remove peppercorns and add the sherry vinegar and orange zest, season with sea salt.
- Simmer for five minutes, add the honey. Remove from heat, leave to cool, and place in an airtight jar. Refrigerate, this will last for two weeks. When ready to use, gently heat.
Salad
- Thinly slice the remaining radishes and toss with the orange segments and rocket, lightly dress with a little olive oil, season with freshly ground sea salt and black pepper.
- Heat a frying pan over moderate heat and add a little vegetable oil, place mackerel fillets skin side down on pan, season with sea salt and freshly ground black pepper.
- Sear for 2 minutes and turn over and cook for 1 more minute.
