Grilled Mackerel Fillet on an escabeche of vegetables with roast cherry tomatoes Recipe

A lovely light starter, perfect to prepare for dinner parties and special events

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • For the vinaigrette
  • Lemon(s) : 2 whole
  • Coriander seeds : 1 Tsp
  • Fennel seed(s) : 2 Tsp
  • Olive oil : 150 ml
  • Coarse ground black pepper : 2 g
  • Saffron thread(s) : 2 pinch(es)
  • White wine vinegar : 50 ml
  • For the vegetables
  • Fennel : 1 whole
  • Carrot(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 3 whole
  • For the garnish(es)
  • Cherry tomatoes on the vine : 6 sprig
  • For the fish
  • Mackerel fillet(s) : 6 whole
  • Maldon salt : 12 pinch(es)



    Zest and juice the lemon
    In a wide pot, gently toast the spices over a low heat until fragrant, add the white wine vinegar, lemon juice, zest and olive oil and infuse for 5 minutes.


    Peel the shallots, garlic and carrot leaving whole.
    Using a mandolin, slice the fennel, shallot, garlic and carrot into approximately 3 mm thick slices,
    reserving any fennel leaves.
    Add to the vinaigrette, season with maldon salt and cook over a low heat under a cartouche until tender but still firm.


    Preheat an oven to 200*
    Cut the cherry tomatoes into sprigs of 3, still connected by the stem
    Arrange on a roasting tray, drizzle with olive oil and season with salt and pepper
    Roast in the oven until the skins blister


    Preheat an oven to 240* grill
    Lightly oil a baking sheet with olive oil and season.
    If necessary, remove the pin-bones of the mackerel fillets by gently slicing on either side of the row of bones, taking care not to cut through the skin.
    Place the fillets skin side up on to the seasoned tray.
    Lightly coat with olive oil and season.
    Grill the fish until the flesh sets and the skin begins to color.

  • 5. TO SERVE

    Scoop a spoon of the vegetables with a slotted spoon into the center of each plate.
    Lay a mackerel fillet skin side up on each, serve with a sprig of the roasted tomatoes and a drizzle of the extra dressing.

    Serve with crusty bread

Chef's tip

«For extra flavor try char grilling the skin side of the fillet and finishing in the oven on piles of the escabeche so that the dressing can sabsorb into the fish»

Your comments