Mackerel in carrot marinade

30 min


30 persons




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BORGES - Caballa en escabeche de zanahoria


  • 4 filleted mackerel
  • Flour
  • 1 large onion
  • 4 carrots
  • 1 orange
  • 4 cloves of garlic
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 teaspoonful of sweet paprika
  • Salt
  • Peppercorns
  • 250 ml Borges extra-virgin olive oil
  • 100 ml apple or sherry vinegar

Step by step

  1. Step 1

    Salt and dredge the mackerel in flour. Shake off any excess flour and cook lightly skin-side down in a little olive oil for a couple of minutes, taking care not to overdo them. Arrange in a saucepan or deep dish.

    Use the same pan and oil to cook the sliced onion and garlic and carrot sticks. Add a few crushed peppercorns, the bay leaf, finely sliced orange peel (remove any pith), orange juice, vinegar and olive oil. Bring to the boil for a couple of minutes, add the sweet paprika and pour over the mackerel.

    Marinate for at least 24 hours.