|
Soused Mackerel with Creme Fraiche |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 15 mins + 24
hrs soaking |
Cook 10 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
300ml white wine vinegar
1 small carrot, thinly sliced
1 red onion, thinly sliced
6 allspice berries, slightly crushed
8 whole black peppercorns
4 cloves
1 tbsp sugar
4 mackerel fillets
|
To serve
2 slices of rye bread
100g low-fat creme fraiche
2 tbsp capers (optional)
1 small red onion, finely chopped
small bunch chives, snipped
|
This pickled fish dish is Scandinavian. If you wish to double the
recipe, just increase the amount of fish you use, not the pickling
liquid. |
-
Put the vinegar, 300ml water,
carrot, red onion, allspice berries, peppercorns, cloves,
sugar and 1 tsp salt in a pan and bring to the boil.
Gently simmer for 10 mins until the carrot is just cooked,
then take off the heat and allow to cool slightly.
-
Lay the mackerel fillets,
flesh-side down, in a shallow dish and pour the sousing
liquid on top, allow everything to cool, then cover with
cling film and place in the fridge for 24 hours.
-
The following day, drain the
mackerel fillets from the liquid and cut into slices.
Toast the rye bread, then pile a few mackerel slices on
top with a dollop of creme fraiche, chopped red onion and
chives and a scattering of capers (if using)
|
|
DAILY
DINNERS 
