- 4 x 300g (10.5oz) mackerel fillets, with the skin on
- 100g (3.5oz) shallots (finely sliced)
- 60g (2.1oz) baby carrots (peeled and sliced)
- 3 cloves of crushed garlic
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 3 whole star anise
- 1 good pinch of saffron strands
- 100 ml (.21 pint) white wine
- 1 teaspoon balsamic vinegar
- 1 teaspoon white wine vinegar
- 200 ml (.42 pint) olive oil
- chopped parsley
- First, thinly slice the banana shallots, then separate all the rings, discarding any broken pieces. Peel and slice the carrots thinly – 2mm thick.
- Place a saucepan on a medium heat and add one tablespoon of the olive oil. Then add the garlic, shallots, and carrots together with the, saffron, and spices. Cook for 2–3 minutes with no colour.
- Add the white wine, white wine vinegar, and balsamic to a pan, bring to a simmer and cook for 4 minutes before whisking in the olive oil.
- Remove any pin bones from the mackerel and and season them with salt and pepper. Heat some olive oil in a pan and sear the mackerel till the skin is crispy and golden. Add the mackerel to the liquor and poach for 2-3 mins. Add the freshly chopped parsley and serve.
Alternative fish – Snapper, Sardines, mullet