FIN DINING Oily and full-flavored, mackerel matches well with lightly pickled root vegetables and bitter Treviso leaves, gently wilted.Drew Escriva for The Wall Street Journal, Food Styling by Tyna Hoang, Prop Styling by Emily Eisenwhat a splash of vinegar will do for an oily fish. “This is a British version of fish en escabeche, sweet and sour,” said chef Tomos Parry of his third Slow Food Fast recipe, for grilled mackerel with “soused” vegetables.
First, Mr. Parry simmers root vegetables in a light pickling liquid made with fish stock, vinegar, olive oil, coriander, orange peel and a little honey. As the veggies soften, he gives the mackerel a quick sear to crisp its skin. Finally, the fish goes into the pan with the vegetables just to cook through.
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