Mackerel Escabeche
Rich in oily fish, so it keeps you full well and provides valuable omega-3 fats. The vegetable marinade with apple cider vinegar brightens the taste without overloading the dish with carbohydrates. The result is a juicy chilled appetizer that works especially well for a festive table.
Fillet mackerel (600 g) and cut each fillet into 2-3 large pieces. Slice carrot (100 g), onion (100 g), and bell pepper (50 g) into thin strips, and finely chop garlic (6 g).
Heat olive oil (200 g) in a saucepan, add the onion, carrot, and bell pepper, and cook for 6-8 minutes over medium heat. Add garlic (6 g), apple cider vinegar (70 g), bay leaf (1 g), fresh rosemary (5 g), salt (to taste), and black pepper (to taste), then warm for 1-2 minutes more without letting the marinade boil hard.
Place the mackerel pieces skin-side up in a wide pan or dish and heat them gently for 3-4 minutes until the fish turns opaque almost all the way through. Immediately pour over the hot marinade, add cherry tomatoes (90 g), cover, and leave for 1 hour.
Serve the escabeche cold. For a deeper flavor, chill the fish in the refrigerator for another 2-3 hours, but after the first hour it is already ready to serve.
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