This recipe was created for Club House for Chefs by: Tawfik Shehata, Executive Chef of the International Centre in Toronto.
For the Seasoned Oil: In a small saucepot heat oil, garlic clove, shallot, and ½ the sliced chili. Heat on medium low for 5 minutes. Remove from heat, cool and set aside, and strain. Wash pot and use for pickling liquid.
For the Pickling Liquid: In a small saucepot add vinegar and chicken stock or water, Club House Oregano and Club House Paprika. Using cheesecloth bundle Club House Cumin Seeds, Club House Coriander Seeds, Club House Bay Leaves, Club House Black Peppercorns and Club House Thyme and tie the cheesecloth. Bring to boil and then simmer for one minute. Add Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Remove from heat.
For the Vegetables: Julienne heirloom carrots. Heat a sauté pan with half of the seasoned olive oil on medium low heat. Add carrots and remaining sliced shallots and sauté for 1 minute. Add remaining sliced garlic, sliced chilies and sauté for 1 minute. Carrots should retain some crunch. Remove and reserve.
For the Spanish Mackerel: Pat fish dry, season with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground and place skin side up on sheet pan. Pour remaining seasoned oil in pan, and heat on medium high. Sear skin side down for 3 minutes first or until 75 percent cooked. Flip the mackerel and cook for another 30 – 45 seconds. Remove fish and arrange in a single layer in a non-reactive rimmed dish, skin side down.
For Assembly: Spread the vegetable mixture evenly over mackerel. Pour the pickling liquid over fish and let cool to room temperature. Garnish with sliced olives. Cover and refrigerate for 24 hours.
For Serving: Place mackerel on crostini and garnish with vegetables and pickling liquid.