1 carrot sliced

1 sliced white onion

1 sliced red onion

2 cloves garlic

300 ml white wine

100 ml olive oil

200 ml chardonnay vinegar

4 crushed coriander seeds

1 mackerel filleted and pin boned

200 g Black olive (no seed)


– Heat olive oil, saffron and garlic

– Add onion and cook half way, add carrot and cook half way.

– Add rest and cook it, until the vegetables are just cooked

– Chill down and season with zest of 1 orange juice of 1 lemon

 With the mackerel

– Fillet, pin bone, season skin with oil and salt

– Grill until the skin is crisp and brown

– Heat 1 portion of escebeche

– Place fish on top of escebeche garnish with black olives and salad