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
- Pm fleur de sel
- Clove garlic
- Thyme twig
- Rosemary twig
- Remove mackerel fillets, discard and reserve in a cool place (2 fillets per person)
- 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.
- 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
- 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.
- 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
- For the flesh, detail them in sections of 0,5 cm it approximately 4 sections per person
- 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.
- Cut the shallot into rolls, peel the garlic clove and sweat in a pan with a drizzle of olive oil.
- 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.
Add a spoonful of cherry sauce then place the mackerel at the last moment and serve immediately