Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 34

Both Giorgio and I are mad about vinegar-based sauces with fish, except he calls them agrodolce and I generally use the French term, escabeche. Basically they’re pretty much the same thing. In this dish the vinegar cuts through the oily quality of the mackerel, leaving you with something that sings in your mouth. Tony

Serves 4

tablespoon sunflower oil

8 mackerel fillets, skinned

2 lemons, thinly sliced

1 orange, thinly sliced

2 tablespoons olive oil 1 garlic clove, peeled

1 bay leaf, torn

2 carrots, thinly sliced

1 large onion, thinly sliced

6 tomatoes, deseeded and cut into 1cm/½ in dice

50ml/2fl oz white wine vinegar

500ml/17fl oz white wine

sea salt and freshly ground black pepper

Heat the sunflower oil in a large frying pan, add the mackerel fillets and cook for 30 seconds on each side. Remove from the pan, arrange in a shallow dish in a single layer and put the lemon and orange slices on top.

Put the olive oil, garlic clove and bay leaf in a saucepan and heat gently. Add the carrots and onion and cook for 2-3 minutes, then add the diced tomatoes and some salt and pepper. Pour in the white wine vinegar and white wine, bring to the boil and simmer for a few minutes. Pour this mixture straight over the mackerel; it should cover the fish. Leave to cool completely, then cover with clingfilm and leave to marinate in the fridge overnight. Bring to room temperature before serving, garnished with toast, if liked, and accompanied by potato salad.