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1
Preheat the oven to 350 and position a rack in the center.
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2
Season the mackerel on both sides with salt and pepper.
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3
Skewer 4 mackerel pieces on each fennel branch, or bamboo skewers.
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4
Lightly brush the mackerel on all sides with 2 tablespoons of the olive oil.
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5
Heat a large nonstick skillet over high heat.
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6
Add the skewers to the skillet and sear on each side for 30 seconds.
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7
Transfer the skewers to a deep ovenproof dish, making sure they do not overlap.
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8
On a work surface, spread a 10-inch square of 4-ply cheesecloth.
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9
Place 3 cilantro sprigs, the parsley, thyme, tarragon, bay leaf, fennel seeds, coriander seeds and peppercorns in the center of the square.
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10
Gather the square into a neat bundle and secure the bouquet garni with kitchen string.
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11
Wipe the inside of the skillet clean and heat 3 tablespoons of the olive oil over moderately low heat.
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12
Add the carrot, onion, celery, fennel and garlic and cook, stirring, for 2 minutes.
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13
Pour in the sherry vinegar and reduce until nearly all of the liquid has evaporated.
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14
Add the white wine, bouquet garni and sugar and season with salt and pepper.
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15
Cook for 2 minutes, then stir in the ketchup.
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16
Pour in the remaining 1/2 cup plus 3 tablespoons of olive oil and cook for several minutes more, until the vegetables are still slightly crunchy.
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17
Pour the hot marinade over the mackerel, transfer to the oven and bake for 3 to 4 minutes.
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18
Remove from the oven and cool to room temperature.
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19
Discard the bouquet garni and garlic and stir in the tomato.
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20
Drain the mackerel and vegetables, reserving the marinade.
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21
Pour the marinade into a blender and process until emulsified.
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22
Season the marinade with salt, pepper and Tabasco.
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23
Pour the marinade over the mackerel and vegetables and sprinkle the chives and the leaves from the remaining 2 sprigs of cilantro over the top; serve immediately.
