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Mark

Soused Mackeral

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When I was a kid my grandmother used to always cook my mackerel catch and souse what was left for snacks and supper the rest of the week. I’ve not really changed the recipe except replacing sarsons vinegar with cider vinegar and the addition of samphire when it’s in season.

Serves 4
2mackerel weighing about 250g, filleted, trimmed and boned
2 small shallots peeled and cut into thin rings
1 Small carrot, peeled and thinly sliced on the angle
1 bay leaf
10 black peppercorns
1tsp sea salt
1tsp fennel seeds
100ml cider vinegar
Water to cover

Method
Pre-heat the oven to 350°F/175°C/gas mark 4. Roll up the mackerel fillets skin-side out and secure each with a cocktail stick.

Put them into an ovenproof dish, not too close together. Bring the rest of the ingredients to the boil with and pour over the mackerel fillets then add enough water to just cover the fillets.

Cover the dish with a lid or foil and cook in the oven for 2-3 minutes. Leave to cool in the dish.

Serve with brown bread and butter.

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