Calla En Escabeche with Olive Tapenade
Calla En Escabeche with Olive Tapenade
Dig into this quick and easy mediterranean recipe by Omar Allibhoy from The Big Eat with Ching
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • 2 small Mackerel, cleaned and filleted and deboned
  • 5 tablespoons extra virgin Olive oil
  • ½ Spanish Onion, thinly sliced
  • 1 small Carrot, cut into fine strips
  • 3 Garlic cloves
  • 3 Bay leaves
  • 5 crushed black peppercorns
  • Sprig of fresh Thyme
  • 1 tablespoon sweet Pimenton
  • 2 tablespoons Sherry vinegar
  • 200 millilitres Shaoxing rice wine, or white wine
  • Sea salt
  • Freshly ground black pepper
  • For the tapenade:
  • 100 grams green pitted olives
  • 30 grams Manchego cheese
  • 30 grams Pistachio kernels
  • 50 grams extra virgin Olive oil
  • Juice of ½ a Lemon
  • ½ teaspoon Fennel seeds
  • A pinch of sweet Pimenton
  • Ciabatta bread, sliced
  • 1 Garlic clove
  • ½ Avocado, finely sliced
Method
  1. In a pan add the oil and put it on a medium heat. Add the garlic cloves, peppercorns, bay leaves, thyme, carrot and onion and season. Fry it for a couple of minutes, until it’s al dente
  2. Pan fry the mackerel in a non stick pan, skin side down for 1 minutes to brown the skin, only half cooking the fish. Then remove from pan
  3. Sprinkle 1 tablespoon of pimento into the pan with carrots, onion and spices. Add the vinegar and wine and cook for a further 15 seconds
  4. Allow it cool slightly and then put it on top of the fish and leave it to marinade in the fridge for at least a couple of hours.
  5. To make the tapenade, blend all the ingredients into a coarse mix in a food processor
  6. Slice the ciabatta bread, drizzle some oil on it and toast it on a griddle pan and rub it with a garlic clove
  7. On a plate, put the bread, spoon on some tapenade, lay on some slices of avocado, fish and vegetables with some of the juices

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