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Escabèche of mackerel

  • Type : Entree
  • Difficulty : Easy
  • Preparation :  00:15
  • Cooking :  00:40
  • Belgian Cuisine
  • Number of people : 4
  • Chimay products used :
    Beers

Ingredients

- 15 centilitres of olive oil
- 4 carrots
- 4 shallots cut into round slices
- 2 cloves of garlic chopped
- Pepper and salt
- 8 centilitres of white wine vinegar
- 15 centilitres of CHIMAY TRIPLE
- 4 filets of mackerel without bones
- 4 sprigs of fresh thyme
- 200 grams of celeriac

Preparation

- Wash and cut the carrots into round slices.
- Mix the olive oil, wine vinegar and CHIMAY TRIPLE. Add the shallots, the sliced carrots and sprigs of thyme and bring to the boil. Leave to simmer for thirty minutes.
- Season the filets of mackerel with salt and pepper. Roll them. Place them on a baking tray and sprinkle with the olive oil. Bake for twelve minutes in an oven pre-heated to 160°C.
- Using a mandolin, cut the celeriac into very thin strips (julienne). Fry them briefly in hot cooking oil. Season with pepper and salt.

Comments

Present the mackerel on the escabèche, and decorate it with a little fried celeriac.
Serve with a baguette and butter.
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