> Recipes > Mackerel fillet

Soused mackerel with crispbreads

Soused Mackerel

PT20M

PT24H

Share recipe

Ingredients

save recipe
recipe saved
  • Soused mackerel

  • 4 mackerel fillets
  • 350ml of white wine vinegar
  • 50g of sugar
  • 1 tbsp of salt
  • 1/4 red onion, finely sliced
  • 2 bay leaves
  • 1 tbsp of coriander seeds
  • 1/2 unwaxed lemon, zested (if removing in strips instead of using a zested, make sure you remove any white pith)
  • To serve

  • crème fraîche
  • Peter's Yard original crispbreads
save recipe
recipe saved

Method

save recipe
recipe saved
1
To begin, place all of the ingredients (apart from the mackerel fillets) in a saucepan and bring to the boil. Remove from the heat and allow to cool completely
2
Arrange the mackerel fillets in a shallow dish and pour the cooled liquid over the top. Refrigerate for 24 hours
3
Serve the fillets sliced with crème fraîche and crispbreads
Share recipe

Comments ()

Soused mackerel with crispbreads

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.