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Soused Mackerel

Soused Mackerel.

Now we are talking, the flavour created by cooking oily fish with vinegar always make me marvel. Though simplicity to prepare, soused mackerel (or herring for that matter) looks beautiful and taste well. Mackerel bones are on the large side and are easy to remove, therefore leave the fish intake, no requirement to fillet.

8 to 12 Medium mackerels
1 litre white wine
350 ml of white-wine vinegar
28g of sea salt
45g sugar
2 medium carrots
3 medium onions
2 bay leaves
A small bunch of fresh thyme
A small bunch of fresh parsley
7 to 8 sage leaves
A blade of mace
6 Juniper berries
15 Black pepper corn cracked.

Remove the head, gut and clean the fish ( or get your fishmonger to do it for you) and lay them side by side in an overproof dish. Peel the carrots and onions, and sliced them thinly. Put the vegetables into a steel pot, add the rest of the ingredients, place the pot on the stove and bring to a steady simmer. Leave to cook for 20 to 25 minutes, then taste the stock juice, if necessary adjust the seasoning. The vinegar should taste harp and clear, tempered slightly by the sweetness of the sugar, with the whole infused by the herbs and spices. bring the pot up to a boil, and then pour the boiling liquor over the Mackerel, you may need to put the fish in the hot over for ten minutes or there about to finish the cooking through of the fish . ( this depends on their size.)

Leave the fish to cool in the juice, for this is how they will be served. Refrigerate when cool and serve chilled. The fish will keep well for several days in the fridge…An excellent bottle of wine and a good loaf with butter will send you to paradise.

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