THE VINEGAR-CHARRED FINS

(Our Play on Cavala de Escabeche / Mackerel Escabeche)

THE VINEGAR-CHARRED FINS

Ingredients: 4 Fresh Mackerel fillets, 2 Red onions (sliced into rings), 4 cloves Garlic (sliced), 1 Carrot (minced), 1 tsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 100ml Olive oil, 100ml Red wine vinegar, 1 tsp Sugar...

Ingredients

  • 4 Fresh Mackerel fillets
  • 2 Red onions (sliced into rings)
  • 4 cloves Garlic (sliced)
  • 1 Carrot (minced)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 100ml Olive oil
  • 100ml Red wine vinegar
  • 1 tsp Sugar

Cooking Method

  1. The Scorch Fry fish in 2 tbsp oil until the skin is rock-hard charred; remove.
  2. The Architect Sauté onions, carrots, and garlic in the remaining oil until soft.
  3. The Bloom Add spices, sugar, and bay leaves with a 30ml splash of vinegar; the steam will release the woodiness.
  4. The Swell Add remaining vinegar; boil for 2 minutes until it forms a sharp red silk.
  5. The Marriage Pour the hot escabeche over the fish; let sit for 1 hour.
  6. The Final Flourish Serve cold with raw lemon zest and extra raw olive oil.

Cuisine: Portuguese

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