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Bottled mackerel fillets, by Mark Hix

08 July 2010
Bottled mackerel fillets, by Mark Hix

This recipe for crab and sea vegetable salad is by chef and restaurateur Mark Hix. For more recipes, see our article, http://www.caterersearch.com/Articles/2010/07/08/334234/Mark-Hix-wild-at-heart.htm" target="_blank" rel="noreferrer">Mark Hix - Wild at Heart >>

The quantities here are enough for a few tapas. If you need to scale them up, you may not need to double the oil and seasoning. Instead of a kilner jar, you could use any suitable sealed container.

ingredients
(Serves four) • 400g skinned mackerel fillets
• 15ml olive oil for searing
• 400ml olive oil for bottling
• 5 dried red chillies
• 1tsp peppercorns
• 1 rounded tsp salt
• 2tbs Moscatel vinegar
• Sprays of wild fennel


method

Cut the mackerel fillets into goujons. Heat the frying oil in a large non-stick pan until almost smoking. Stiffen the mackerel a few pieces at a time for about 15 seconds and reserve.

Boil the oil with the chillies, salt and vinegar.

Line a kilner jar with three or four sprays of fennel. Pack the mackerel into the jar and pour over the oil to fill it. Seal, cool and leave a day or so before eating.

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