Soused Fish Recipes

SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS

Steps:

• 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 hrs.
• 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 crème fraîche and a scattering of capers, chopped red onion and chives.

SOUSED FISH

Steps:

• Lay out the fish fillets in the bottom of a casserole dish.
• Sprinkle the salt on top.
• Slice the onion into rings and spread on top.
• Pour the oil on top.
• Add enough vinegar to just cover the fish fillets.
• Cover dish and cook for one hour at 180°C.
• Cool and store in a sealed container in the refrigerator.
• The fish taste great fresh but get better after a few weeks.