Mackerel escabeche with crushed new potatoes

4 servings

Ingredients

QuantityIngredient
25gramsChopped chives; (1oz)
400gramsNew Potatoes; (14oz)
50gramsShallots; (2oz)
50gramsCreme fraiche; (2oz)
100gramsShallots; (3 3/4oz)
100gramsCarrots; (3 3/4oz)
25gramsGarlic; (1oz)
10gramsSaffron filament; (1/2oz)
250millilitresWhite wine; (9fl oz)
250millilitresWhite wine vinegar; (9fl oz)
100millilitresOlive oil; (3 1/2fl oz)
10gramsSugar; (1/2oz)
4Fillets mackerel

Directions

CRUSHED NEW POTATOES

ESCABECHE DRESSING

Dice the new potatoes into 1cm dice, then cook the new potatoes in boiling salt water until soft. Drain them and put back into pan and bind with the chopped chives and creme fraiche.

Boil the wine, vinegar, sugar and saffron and reduce by half. Finely slice the carrot shallots and garlic and cook in the olive oil, then add to the wine and saffron reduction.

Press the potato salad into a cutter. Pan fry the mackerel skin side down until golden brown and then turn over and finish on the fresh side.

Sit on top of the potato salad and top with the Escabeche dressing.

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