Friday, 22 April 2011

April A to Z blogging challenge Soused mackerel/herring

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.

Ingredients

8 mackerel, prepared
1 onion, (I used a red onion) peeled and sliced
198g/7 oz soft brown sugar
3 bay leaves
12 peppercorns
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. 

7 comments:

  1. I've never been a fan of mackerel but looking at the seasonings I think I might like it this way. Thanks for the recipe!

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  2. serving accompaniments? brown bread and butter? a fresh salad?
    very appropriate Good Friday fare, I am sure

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  3. I'm pretty sure it will taste as delicious as it sounds and looks ;-)

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  4. You make this fish sound delectable. Here across the pond when we say someone is soused,that means they are drunk. Thanks for stopping by my blog!

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  5. This takes me back to when we went fishing with a friend and he caught dozens of mackerel having gone through a school of them, several times apparently!

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  6. This sounds absolutely yummy. I only wish I were located someplace that had anything fresh to souse. I'm pretty sure catfish and large-mouth bass wouldn't be nearly as tasty as your mackerel. Your post is pretty inspiring, though; I might try some sort of a pickling on frozen trout fillets. I can't see how one can go entirely wrong here.

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  7. You do make it sound delicious, but as for me I will pass on both mackerel and herring.

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