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Elisabeth Luard’s Escabeche de caballa (Vinegar marinated mackerel)

Elisabeth Luard’s Escabeche de caballa  (Vinegar marinated mackerel)

posted on 13 June 2017 by admin

Serves 4 as a starter, 2 as a light main dish


500g cleaned whole mackerel, sliced into thick steaks


1 heaped tablespoon flour

1/2 teaspoon salt

 tablespoons olive oil

1 small onion, sliced into half-moons

1 garlic clove, chopped

1 small carrot, finely sliced

1 tablespoon chopped parsley

1 bay-leaf

1/2 teaspoon hot pimenton

1 teaspoon dried oregano

4 tablespoons sherry or white wine vinegar


Wipe over the fish-steaks and dust them through the flour and salt.

           Heat the oil in a small frying pan and fry the steaks for just long enough for them to firm and take a little colour. Remove and transfer to a shallow dish in a single layer.

         If you’re using left-over pre-cooked fish, start here.

         Reheat the pan (you might need a splash more oil), add the onion and garlic and fry gently to soften. Add the carrot, parsley and bay and continue to fry gently for the flavours to blend. Add the vinegar and a couple of tablespoons of water, stir in the pimenton and bubble up, scraping in any bits stuck to the bottom of the pan.

         Pour the contents of the pan over the fish, cover as soon it cools with a clean cloth or cling-film, and leave at least overnight in a cool place. Ready to eat in a day, better in two.