Recipe: Alex Dilling’s Mackerel Escabeche
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.countryandtownhouse.com.
Cooking tools:
- Saucepan
- Pan
- Fine-mesh sieve
- Mixing bowl
- Plastic wrap
- Kitchen towel
- Whisk
- Mandoline
- Juicer
- Blender
- Cutting board
- Chef's knife
- Kitchen scale
- Measuring spoon
- Refrigerator
- Plate
- Paring knife
- Peeler
- Skillet
- Paper towel
- Bread knife
Ingredients
- 2 ea mackerel
- 120g rice vingegar
- 60g water
- 60g white wine
- 2g coriander seeds
- 2g cumin seeds
- 2g salt
- 60g sugar
- 40g creme fraiche
- 100g whipping cream
- 4g vadouvan
- 1g salt
- 1pc orange carrot
- 1pc yellow carrot
- 1pc purple carrot
- 150g water
- 100g rice vinegar
- 2g fennel seed
- 2g coriander seed
- 5g salt
- 38g sugar
- 1/2pc fennel
- 2pc small granny smith apples
- 2 tsp. lime juice
- 1 pinch of salt
- 1 slice of country bread (use sour dough or toast as alternative)
- Olive oil
- Salt
- Coriander hiffonade
- Fleur de sel
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