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J Sheekey’s Fillets of Mackerel with Pickled Vegetables

Made at J Sheekey | Serves 4

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4 mackerel fillets
50g shallots, thinly sliced
50g carrots, thinly sliced
1 clove of garlic, thinly sliced
5g coriander seeds
50ml orange juice
50ml white wine
25ml white wine vinegar
Pinch of saffron
50ml olive oil
5g chopped fresh coriander
Salt and pepper

Method
Over a medium heat, heat a thick bottomed pan with a splash of olive oil and add the shallots, saffron, coriander seed and garlic, and cook slowly until soft, making sure it does not colour.

Add the orange juice and reduce for a couple of minutes, then add the white wine vinegar and reduce and finally add the white wine and reduce. Add the olive oil and leave to simmer for 10 minutes.

Take the pan of the heat and leave to cool. Season to taste. The pickled vegetables can be prepared a day in advance – this will enhance the flavours.

Reheat the pickled vegetables but do not boil. Add the chopped coriander and remove from the heat.

Heat a splash of oil in a non-stick pan, lightly season the fillets with salt and pepper and place them skin side down. After approximately three minutes turn the fillets over and take off the heat keeping the fish in the pan.

To serve
Set the mackerel fillets on a plate, and arrange the pickled vegetables over the fillets of mackerel. Serve with grilled country bread.

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