Mackerel Escabeche

For a fish that is often overlooked mackerel has a physical beauty the likes of cod or salmon can only dream of. Their handsome shape perfectly in tune to the rhythms of the sea. And freshly caught, their oily skin shimmers in natural light. The problem is that mackerel should be eaten as fresh as possible. Too long on a fishmongers slab and their allure soon fades. But if you can't eat it fresh pickle it. A good way of preserving makerel is to make a Spanish escabeche. The fish is first poached, or fried, then immersed in a tangy vinegar. Great with some grilled sourdough.

Ingredients

4 fresh mackerel, filleted
200mls tarragon Vinegar
100ml water
1 small glass of white wine
150gs sugar
1 red onion
1/2 teaspoon dried chilli flakes
1 tablespoon coriander seeds
1 teaspoon mustard powder
1 tumeric
olive oil
Salt and pepper
2 cloves garlic
1 tbls raisins


Heat some olive oil in a large pan big enough to fit the Mackerel fillets. When hot carefully slide the fish in, skin side down. After about 1 minute turn over and cook the other side for the same amount of time.Take out and drain on some kitchen paper. Cook the chopped onion in the oil until soft and coloured. Just at the end add some chopped garlic and dried chilli flakes. Drain and reserve the oil. Put the vinegar, water, wine, sugar and spices into a pot, bring to the boil and reduce a little. Add the raisins and season. Place the mackerel in a sterilized jar and pour over onions and the hot pickling liquor. Seal, let it cool and pop in the fridge. Eat cold or at room temperature.

Ken Doherty is a chef and journalist.