Mackerel with escabeche, coriander and fennel salad recipe

How to make mackerel with escabeche, coriander and fennel salad To make the escabeche:

First, thinly slice the banana shallots, then separate all the rings, discarding any broken pieces. Peel and slice the carrots thinly - 2mm thick. Cut the fennel into quarters and then thinly slice on a mandolin - approx 2mm thick. Thinly slice the garlic.

Place a saucepan on a medium heat and add the olive oil then the garlic, shallots, fennel, and carrots together with the bay leaves, saffron, sugar, salt, pepper and spices. Cook for 2-3 minutes with no colour.

Add the white wine, orange juice, zest, white wine vinegar and thyme to a pan, bring to a simmer and cook for 4 minutes.

Season the mackerel fillets with salt and pepper then add them to the liquor and poach for 2-3 minutes with a lid on. Add the fresh herbs and serve immediately.

To make the fennel salad:

Sieve the orange juice so that it is smooth. Add the juice to a pan and reduce to a syrup. Chill for 5 minutes.

Cut the fennel into quarters then add the rest of the ingredients and mix lightly.

To assemble the dish:

Place the escabeche onto a plate and then the mackerel on top then the fennel salad on top of the fish.