- 2 fillets of Cornish mackerel (or any local fish)
- 1 large red onion
- 2 cloves of garlic
- 1 stick of celery
- 3 tbsp of capers
- 6/10 black olives
- 1 large carrot
- 1 small bunch of parsley
- 1 small bunch of mint
- 2 tbsp of caster sugar
- 50g flour
- 200ml good quality red wine vinegar
- 100ml water
Pesce in carpione is a classic Italian dish and it is a great way to cook, pickle and preserve fish with some lovely flavours. It’s great as a starter or a main and is traditionally served chilled.
- Start by seasoning the fish with salt and pepper and coat the skin side in flour.
- Get a pan with a touch of olive oil to a high heat and place the fish skin-side down into the pan.
- Cook it on the skin side until its 90% cooked through then turn it into a deep dish-skin side up.
- For the pickling liquor put the red wine vinegar, water and sugar into a pan. Once boiling put on a slow simmer.
- For the veggies, slice the red onion, shave the carrot with a peeler, chop the garlic and slice the celery.
- Take the pickling liquor off of the heat.
- Put all the veggies into the pickling liqueur with the capers and olives, leave them to sit in the hot liquid for five minutes.
- Lastly, pour the veggies and liquor all over the fish and then throw the herbs all over it.
- Leave to cool and serve. Delicious!
Publication date: 17 June 2019
This recipe is proposed for the commitment(s):
- Choose local, seasonal and organic vegetables
- Make your own meals