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MA Vision of Mackerel and Escabeche

My vision of  Mackerel and Escabeche –  Executive Chef  Christian Sinicropi


Serve 10 people

  • 250 g Cherries (very red and juicy)
  • 50 pc of hulls
  • 50 g Alcohol aniseed (Pastis
  • 10 pc of mackerel 250/300
  • 10 knives
  • 5 pc mini fennel
  • ¼ l dry white wine
  • Pm olive oil
  •  Saffron
  • Pm fleur de sel
  • Shallot
  • Clove garlic
  • Thyme twig
  • Rosemary twig



For mackerel

  1. Remove mackerel fillets, discard and reserve in a cool place (2 fillets per person)
  2. Using a hot frying pan with a drizzle of olive oil, place the cotépeau fillets to catch them and cook for 2 minutes without turning them over.
  3. Place the skin fillets on a plate with a grating and arrange the fennel sticks previously seasoned with a drizzle of olive oil, fleur de sel and saffron


For Cockles

  1. Pre-empty the hulls preferably the day before, in a casserole with a drizzle of olive oil, discard the hulls when the oil is hot, roll them in the oil.
  2. Then add the white wine and cover immediately, cook during 2/3 min (the hulls must open by itself) then get rid of them taking care to keep the liquid cooking, Once cold, shell them out and then pick only the languages
  3. For the flesh, detail them in sections of 0,5 cm it approximately 4 sections per person

Cherry sauce

  1. Wash and pit the cherries. Mix them in a Blender until the device is smooth and syrupy, Filter it in a Chinese stamen and reserve.
  2. Cut the shallot into rolls, peel the garlic clove and sweat in a pan with a drizzle of olive oil.
  3. Add the thyme, rosemary and anchovy heads. Deglaze lightly with the pastis . Reduce to dry, wet with cherry juice, bring to a boil and simmer for about 20 minutes. Add the reserve cherry syrup, correct the seasoning and keep cold.


For Plating

Add a spoonful of cherry sauce then place the mackerel at the last moment and serve immediately


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