Recipe: Alex Dilling’s Mackerel Escabeche - Recipes
Alex Dilling, former executive chef of The Greenhouse in Mayfair, shares a mackerel recipe with C&TH ahead of his residency at Carousel.
Keywords
- what's on
- country
- town
- house
- magazine
- style
- food
- interiors
- drink
- london
Ingredients
- 2 ea mackerel
- 120g rice vingegar
- 60g water
- 60g white wine
- 2g coriander seeds
- 2g cumin seeds
- 2g salt
- 60g sugar
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