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.
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!
ReplyDeleteserving accompaniments? brown bread and butter? a fresh salad?
ReplyDeletevery appropriate Good Friday fare, I am sure
I'm pretty sure it will taste as delicious as it sounds and looks ;-)
ReplyDeleteYou 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!
ReplyDeleteThis 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!
ReplyDeleteThis 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.
ReplyDeleteYou do make it sound delicious, but as for me I will pass on both mackerel and herring.
ReplyDelete