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Summer
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A celebration of Atlantic freshness, this dish brings together tender mackerel with a vibrant tomato escabeche. The result is a plate that’s rich in flavor yet effortlessly light — a taste of summer on Portugal’s coast.
Ingredients
Mackerel: 1 mackerel, 200–300 g, Coarse sea salt, Flour.
Tomato Escabeche: 100 g fish stock (fumet), 75 g olive oil, 20 g sliced garlic, 20 g cider vinegar, 1 tomato, finely diced (brunoise), 20 g chopped chives, Chopped parsley, Salt, Pepper, Dried chili.
Method
- Butterfly the mackerel through the belly, remove the backbone, and season with coarse salt. Leave to marinate for 15 minutes.
- After drying, dust the fish with flour and fry skin-side down until the skin is crisp.
- For the tomato escabeche, sauté sliced garlic in olive oil until fragrant. Add the fish stock and bring to a boil, then stir in the vinegar, diced tomato, and herbs.
- Plate the fish open like a butterfly, body and head intact, and drizzle with the warm escabeche sauce.
A celebration of Atlantic freshness, this dish brings together tender mackerel with a vibrant tomato escabeche. The result is a plate that’s rich in flavor yet effortlessly light — a taste of summer on Portugal’s coast.
Ingredients
Mackerel: 1 mackerel, 200–300 g, Coarse sea salt, Flour.
Tomato Escabeche: 100 g fish stock (fumet), 75 g olive oil, 20 g sliced garlic, 20 g cider vinegar, 1 tomato, finely diced (brunoise), 20 g chopped chives, Chopped parsley, Salt, Pepper, Dried chili.
Method
- Butterfly the mackerel through the belly, remove the backbone, and season with coarse salt. Leave to marinate for 15 minutes.
- After drying, dust the fish with flour and fry skin-side down until the skin is crisp.
- For the tomato escabeche, sauté sliced garlic in olive oil until fragrant. Add the fish stock and bring to a boil, then stir in the vinegar, diced tomato, and herbs.
- Plate the fish open like a butterfly, body and head intact, and drizzle with the warm escabeche sauce.
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