Soused Aromatic Mackerel

Thanks to Mitch Tonks for the recipe from his lovely book Fresh.

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You can make the aromatic liquid up to the day before if you want to cut the cooking time down

Ingredients

2 Mackerel, filleted

2 pieces Star Anise

½ tsp Coriander seeds

½ tsp Mustard seeds

4 – 5 All Spice (or Juniper) berries

½ tsp Black peppercorns

6 Cloves

Pinch of Mace

2 Tiny dried chillies

2.5cm Root ginger, peeled and chopped

2 Bay leaves

150ml White wine vinegar

50ml Water

50ml Dry white wine

4 tbsp Sugar

3 cloves of Garlic, finely sliced

1 small Onion, finely sliced

Handful of fresh mint, chopped

 

Preheat the oven to 180°C. 

 

Put all the dried spices and the ginger (but not the bay leaves) in a pestle and mortar.  Bash them to break the seeds and berries open.  Place in a small saucepan with the bay leaves, vinegar, wine, water and sugar.  Bring to the boil and simmer for 10 minutes.  Strain the liquid into a bowl and discard the spices.  Add the garlic and onions to the saucepan, cover with the spiced liquid and simmer with a lid on for a further 10 minutes. 

 

Place the fish flesh side down in an ovenproof (non-metallic) dish.  Season with a little salt and pour over the liquid, including the onions and garlic.  The fish will be just covered to halfway, if not add a little water.  Cover the dish with a lid or tightly sealed tin foil and bake in the oven for 20 minutes.  Sprinkle over the mint.

 

Serve with mash potatoes and steamed green beans.

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