Lisettes in Escabèche: Authentic Recipe with Saint-Clar White Garlic and Espelette Pepper

• lisette (mackerel): 8
• Saint-Clar garlic: 1 head
• red wine vinegar: 25 cl
• sunflower oil: 4 tablespoons
• olive oil: 10 cl
• mint: a few leaves
• peppercorns
• Espelette pepper

• Preparation time: 20 minutes
• Cooking time: 10 minutes

Difficulty: Easy

1. Cut off the heads of the fish, gut them, rinse under cold water, pat dry, and wipe with a cloth.
2. Fry the lisettes in hot sunflower oil for 2 minutes on each side until golden.
3. Peel the garlic cloves, split them open, and remove the germ.
4. Pick the mint leaves.
5. Drain the cooked lisettes and arrange in a deep dish.
6. Discard the frying oil but retain the pan. Add the crushed garlic and cook for 1 minute in olive oil. Pour in the vinegar, simmer for 5 minutes over high heat, then stir in peppercorns and Espelette pepper.
7. Add mint leaves for 1 minute, then pour the hot mixture over the lisettes.
8. Let cool, cover with cling film, and refrigerate for 24 hours.
9. Serve at room temperature for the best flavors.