Minted Mackerel And Mushroom Escabeche Recipes

SCHOOL OF TAPAS: MUSHROOM ESCABECHE

Steps:

• Thoroughly clean the mushrooms, cut off their feet. Wash in a colander, rinse and slice. Set aside.
• Finely chop the shallots and sauté in a heavy pot in 4 tbsp of the virgin olive oil until translucent.
• Add the vinegar and reduce the liquid by half, until the shallots begin to brown and caramelize (10-15 minutes).
• Add the white wine and the water, and again reduce by half (another 8-10 minutes).
• Add the sliced mushrooms, the whole peeled cloves of garlic, the seasonings and remaining oil, and cook everything together 25 minutes.
• Check the seasoning and add more salt if needed. Let cool the escabeche and keep it in the refrigerator for three days before eating, for the flavors to meld.

MINTED MACKEREL AND MUSHROOM ESCABECHE

Steps:

• Pat fish dry and season with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
• Heat 3 tablespoons oil in a 12-inch heavy skillet over high heat until it shimmers. Cook fish, skin side down first, turning once, until cooked through, crisp, and golden on both sides, 3 to 4 minutes total. Transfer fish to a large baking dish (not aluminum) and wipe out skillet.
• Add remaining 1/2 cup oil to skillet and cook onion over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add mushrooms, coriander, red pepper flakes, zest, and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are golden, about 5 minutes. Stir in vermouth.
• Remove from heat and stir in vinegar and lemon juice, then pour over fish. Cool to room temperature, about 30 minutes. Transfer fish to plates. Stir mint into mushroom mixture and spoon over fish. Serve at room temperature.

ESCABECHE WITH MACKEREL

Steps:

• Put about 1/2 cup of the oil in a large nonstick skillet and turn the heat to medium-high. About 3 minutes later, when the oil is hot, dredge the fillets lightly in the flour and add them, one at a time, to the skillet. Do not crowd: it's likely you'll have to cook in batches. Sprinkle the fillets with salt and pepper as they cook. As the fillets brown, turn them and brown the other side. Total cooking time for each fillet will be about 6 minutes. When the fish are done, transfer them to a platter or gratin dish; they may overlap slightly.
• Cool the pan and wipe it out. Add the remaining oil and turn the heat to medium. A minute later, add the garlic and cook, stirring occasionally, until it begins to turn color. Add the bay leaves, thyme, and cayenne and stir; add the vinegar, bring to a boil, and simmer for a minute. Add the wine, bring back to a boil, and simmer for about 5 minutes. Add the stock, bring back to a boil, and cook quickly to reduce the mixture to about half its volume.
• Pour the liquid over the fish. Let cool to room temperature and serve or cover and refrigerate for up to a couple of days, bringing it back to room temperature before serving.

MUSHROOMS IN ESCABèCHE WITH RED BELL PEPPERS AND CHILES DE ARBOL

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips.
• Heat 2 tablespoons oil in heavy large skillet over high heat. Add button mushrooms; sprinkle with salt and pepper and sauté until mushrooms are softened but still hold shape, about 7 minutes. Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet. Add shiitake mushrooms; sprinkle with salt and pepper and sauté until soft, about 5 minutes. Transfer mushrooms to same bowl. Heat 1 tablespoon oil in same skillet. Add oyster mushrooms; sprinkle with salt and pepper and sauté until soft, about 4 minutes. Transfer mushrooms to same bowl; reserve skillet.
• Toast chiles de árbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.
• Heat 1/2 cup oil in reserved skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de árbol, and remaining 6 whole chiles de árbol; stir to coat. Add 3 cups water and both vinegars; season generously with salt. Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl. Add red pepper strips. Cool completely. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)
• Strain mushroom escabeche over large bowl. Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves. Drizzle mushrooms with some of marinade. Garnish with parsley leaves and serve.
• *Available at some supermarkets, specialty foods stores, and Latin markets.