Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery Leaves
Mackerel Escabeche, Sliced Sweet Capicola, Buttered Rye Crackers, and Celery LeavesEric Wolfinger
Ingredients
For the marinade:
1/2 tablespoon kosher salt
1/4 cup neutral oil
1/4 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 garlic clove
1 bay leaf
1 stem fresh thyme
1/4 red onion, thinly sliced
1/4 cup whole blanched almonds
2 teaspoons smoked Spanish pimenton
For rest of dish:
3-pound mackerel, filleted
1/4 pound thinly sliced sweet capicola ham
Ryvita dark rye crackers
sweet butter
bright green and yellow celery leaves from the heart
Preparation
Preperation:
Step 1
In a nonreactive stainless steel pot, combine all the marinade ingredients. Bring to a simmer, then turn off the heat and allow to steep for 1 hour.
Step 2
Brush the fish on the skin side with a neutral oil, then mark the skin-side of the mackerel fillets on the hot side of the grill (or using a grill pan).
Step 3
Place the fillets in a hotel pan, flesh side down, and cover with the warm marinade. Cover with plastic wrap and refrigerate for 1 day.
Step 4
Drain mackerel filets, reserving the marinade liquid.
Step 5
Spoon two tablespoons marinade liquid over the fish. Assemble your plate with the onion, almonds, buttered crackers, and ham. Season to taste with salt and black pepper.
Reprinted from Prune Cookbook, by Gabrielle Hamilton, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.
Recipe notes
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