Escabeche of line caught mackerel, sea Trout and Silver Mullet
Recipe supplied by:
Robert Ramsden, Delifresh

Ingredients
2 mackerel, filleted and pin-boned
2 Sea Trout, filleted and pin boned
1 x Silver Mullet, filleted and pin boned
2-3tbsp Rapeseed Oil
1 large carrot, finely sliced
1 banana shallot, finely sliced
2 star anise
Pinch of saffron strands
Half tsp crushed coriander seeds
50ml Womersley Raspberry Vinegar
150ml dry white wine
1tbsp caster sugar
Micro sorrel leaves
Micro celery leaves
Salt

Method
Season the mackerel, Silver Mullet & Sea Trout and massage with rapeseed oil. Heat the rapeseed oil in a heavy bottom saucepan and add the carrot, shallot, star anise, saffron, coriander seeds and a pinch of salt. Gently fry for 2-3min, then add the Womersley raspberry vinegar, wine and caster sugar.Lightly simmer for roughly 5min. Lightly pan fry the fillets of fish, skin side down, for approx 2 minutes just to caramelize theskin. Remove the fillets from the frying pan and place in a deep sided dish. Pour the hot marinade over the fish and cool. Cover with Clingfilm and chill overnight.

Bring out of the fridge 1 hour before serving, place the fish on the plate and top with the carrot and shallot mixture from the marinade, drizzle the raspberry vinegar over and around the fish and garnish with micro celery and sorrel leaves. Serve at room temperature.

Note:
"Escabeche" is simply the Spanish word for 'pickled' and usually refers to fish that's been fried first, then marinated in a flavoured vinegar.

Delifresh
59-62 St James Market, Essex Street,
Bradford, West Yorkshire BD4 7PQ
Tel: 01274 743737
www.Delifreshltd.co.uk