Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves

Ingredients for Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves

• 1/2 tablespoons kosher salt

• 60ml neutral oil

• 60ml extra-virgin olive oil

• 60ml red-wine vinegar

• 1 garlic clove

• 1 bay leaf

• 1 stem fresh thyme

• 1/4 red onion, thinly sliced

• 35g whole blanched almonds

• 2 teaspoons smoked Spanish pimenton

• 1.4kg mackerel, filleted

• 110g thinly sliced sweet capicola ham

• Ryvita dark rye crackers

• sweet butter

• bright green and yellow celery leaves from the heart

In a nonreactive stainless steel pot, combine all the marinade ingredients. Bring to a simmer, then turn off the heat and allow to steep for 1 hour.

Brush the fish on the skin side with a neutral oil, then mark the skin-side of the mackerel fillets on the hot side of the grill (or using a grill pan).

Place the fillets in a hotel pan, flesh side down, and cover with the warm marinade. Cover with plastic wrap and refrigerate for 1 day.

Drain mackerel filets, reserving the marinade liquid.

Spoon two tablespoons marinade liquid over the fish. Assemble your plate with the onion, almonds, buttered crackers, and ham. Season to taste with salt and black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.