Mackerel in an ovenproof dish
I really wanted to souse herrings but couldn’t get any so I opted for mackerel. Mackerel is best eaten soon after it is caught as it is inclined to develop a muddy taste but as it was going to be soused I thought it would probably be alright. Time will tell!
In the past I have soused fresh fish in a mixture of vinegar and herbs and spices but this time I have tried a different method by which the fish is cooked in the mixture and not merely left to pickle.
8 mackerel, prepared
1 onion, (I used a red onion) peeled and sliced
198g/7 oz soft brown sugar
3 bay leaves
6 juniper berries
500ml/17½ fl.oz cider vinegar
Ready for the oven
1: Set oven to gas mark 2/150˚C/300˚F
2: Put fish in an ovenproof dish
3: Put onion, sugar, peppercorns, juniper berries and sugar over the fish
4: Pour vinegar over to cover the fish. If more liquid is required, add water
5: Cover the dish with a lid or kitchen foil
6: Bake for 50-60 minutes until the fish is tender
7: Remove from the oven and serve hot or cold
The fish will keep in the fridge for several days if required.