"Fabulous five days! Learned a great deal and enjoyed every minute. Thanks also for putting up with my delusional friend - we all know that I was Maynard's favorite student, and Benedict's favorite drinker & bottle washer!"

Diane Hamblin
September 2011

Walnut Grove Recipes

Spanish Style Escabech of Mackerel

Serves 4

  • 8 fillets of mackerel (pin-boned & scaled)
  • 2 shallots
  • 2 medium carrots
  • ½ tsp crushed coriander seed
  • 1 whole star anise
  • pinch of saffron strands
  • 1 tsp balsamic vinegar
  • 1 tsp white wine vinegar
  • 100ml extra virgin olive
  • Salt & pepper
  • 1 tbsp chopped flat-leaf parsley


1. Heat a non-stick frying pan until smoking then add 2 tbsp of olive oil and gently place the mackerel fillets skin side down, push the fish down so the skin sticks to the pan. Fry for about 2 minutes then turn over and fry for another minute. Remove from the pan and place in a serving dish.

2. Finely slice the carrots into circles, and slice the shallots into rings. 

3. Wipe the frying pan clean and place back on a medium heat. Add 50ml of olive oil and fry the shallots, carrots, star anise, crushed coriander seed & saffron strands for about 5 minutes, until they are cooked without color.

4. Add the vinegars and the remainder of the olive oil, bring to the boil then add the parsley and season to taste.

5. Carefully pour the dressing over the fish and serve.

Serving Suggestions

This is a nice fresh light starter or a nice summery lunch

Advanced Preparation

Needs to be cooked to order

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