{"id":8367,"date":"2020-08-10T04:07:00","date_gmt":"2020-08-10T02:07:00","guid":{"rendered":"http:\/\/www.ikohs.com\/es\/blog\/caballa-en-escabeche-citrico-sin-freir\/"},"modified":"2021-02-25T13:24:44","modified_gmt":"2021-02-25T12:24:44","slug":"non-fried-pickled-citrus-mackerel","status":"publish","type":"post","link":"https:\/\/www.create-store.com\/blog\/uk\/non-fried-pickled-citrus-mackerel\/","title":{"rendered":"NON-FRIED PICKLED CITRUS MACKEREL"},"content":{"rendered":"
\n
\n
Realizada por<\/span>CREATE<\/span><\/div>\n <\/div>\n \n
\n
If you like pickled fish but you hate the moment of frying it because of the smell, because you don\u2019t like frying in general or because you are going to waste an oil that you won\u2019t be able to reuse, you have a solution in your own kitchen, and it is called oven. Not only will you be able to reduce the frying, but you will also have a completely mellow mackerel, without that harder outer layer that the combination of oil, high temperature and flour generates. Among the different schools of marinade, the one we will follow today is the one that cooks the fish on the one hand and the marinade on the other, and lets a couple of days of joint rest in the fridge make them inseparable. Mackerel can be eaten as an aperitif, put on a sandwich or accompanied by a salad.<\/div>\n <\/div>\n \n
\n
Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n
Prep Time<\/span>1<\/span> d<\/span> 35<\/span> mins<\/span><\/span><\/div>
Tiempo de cocinado<\/span>35<\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n

Productos con los que prepararla<\/h3>
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<\/div><\/a><\/div>
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<\/div><\/a><\/div><\/div><\/div>\n <\/div>\n \n
\n

Ingredients<\/h3>
  • 900<\/span> g<\/span> 4 ration mackerel<\/span> (without head, guts and fins)<\/span><\/li>
  • 8<\/span> cloves<\/span> of garlic<\/span><\/li>
  • 140<\/span> g<\/span> 2 medium sized carrots<\/span><\/li>
  • 300<\/span> g<\/span> 2 medium onions<\/span><\/li>
  • 75<\/span> ml<\/span> of white wine<\/span><\/li>
  • 100<\/span> ml<\/span> white wine vinegar<\/span><\/li>
  • 125<\/span> ml<\/span> of olive oil<\/span><\/li>
  • The skin in strips of half an orange and half a lemon<\/span><\/li>
  • 5<\/span> g<\/span> A level spoonful of peppercorns<\/span><\/li>
  • Salt<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
    \n

    Instructions<\/h3>
    • Peel the carrots and onions and cut them into slices. Cut the garlic cloves lengthwise, without removing the skin. Put the stir paddle accessory in the glass of the Chefbot and add the 125 ml of olive oil, the 5 g of peppercorns, the cloves of garlic, the chopped onion and carrot, the citrus peel and salt to taste. Schedule 8 minutes at 110\u2103, speed 1 and close.<\/div><\/li>
    • Meanwhile, salt and pepper the mackerel and place them on a baking tray or casserole in which they fit together, but without overlapping. Heat the oven to 180\u2103 and cook them for about 15 minutes, a couple of minutes less if they are small and two more if they are large.<\/div><\/li>
    • When the cycle is over, add the 75 ml of white wine and the 100 ml of white wine vinegar through the steam outlet cap. Program 12 minutes to 110\u2103, speed 1 and close.<\/div><\/li>
    • Open the glass and, taking care not to burn yourself, taste the marinade to see if it asks for more salt. If necessary, adjust it. Then pour the marinade over the mackerels, covering them completely. Wait for it to harden, cover it with kitchen film, put it in the fridge and let it rest for at least 24 hours. Serve at room temperature.<\/div><\/li><\/ul><\/div><\/div>\n \n <\/div>\n \n \n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1946,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[1945,2096,1936,838,1878,1887,1932,2404,1931,2097,28723,28272,1947,28332,2093],"tags":[2797,2798],"class_list":["post-8367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-by-dish-type","category-by-product","category-food-processors","category-fructose","category-gluten-free","category-high-in-fructose","category-high-in-histamine","category-histamine","category-international-cuisine","category-keto","category-lactose-free","category-salads-uk-9","category-side-dish","category-special-diets","tag-caballa-pt-pt-uk","tag-cebollas-pt-pt-uk"],"recipe":{"id":17183,"image_id":4718,"image_url":"https:\/\/www.create-store.com\/blog\/wp-content\/uploads\/2020\/08\/Jureles-en-escabeche-citrico-blanco.jpg","image_thumbnail_url":"https:\/\/www.create-store.com\/blog\/wp-content\/uploads\/2020\/08\/Jureles-en-escabeche-citrico-blanco-150x150.jpg","name":"NON-FRIED PICKLED CITRUS MACKEREL","summary":"If you like pickled fish but you hate the moment of frying it because of the smell, because you don\u2019t like frying in general or because you are going to waste an oil that you won\u2019t be able to reuse, you have a solution in your own kitchen, and it is called oven. Not only will you be able to reduce the frying, but you will also have a completely mellow mackerel, without that harder outer layer that the combination of oil, high temperature and flour generates. Among the different schools of marinade, the one we will follow today is the one that cooks the fish on the one hand and the marinade on the other, and lets a couple of days of joint rest in the fridge make them inseparable. Mackerel can be eaten as an aperitif, put on a sandwich or accompanied by a salad.\n","author_name":"CREATE","author_link":"","servings":"4","servings_unit":"people","prep_time":"1475","cook_time":"35","custom_time":"0","custom_time_label":"","categories":[{"term_id":2096,"name":"By dish type","slug":"by-dish-type","term_group":0,"term_taxonomy_id":2096,"taxonomy":"category","description":"","parent":0,"count":233,"filter":"raw","cat_ID":2096,"category_count":233,"category_description":"","cat_name":"By dish 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