Soused Mackerel 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 MACKEREL WITH ARABIC SPICES

Steps:

• Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce). Add all remaining ingredients except for red pepper strips. Cover pan and bring to simmer. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner. Remove from heat and chill overnight to give fish flavor.
• Fish may be served with or without the jelly that forms. It should be decorated with the onion and lemon slices and strips of red pepper. It will keep several days.

SOUSED MACKEREL

Steps:

• Cut each fillet into 6 pieces.
• Put in a baking dish in a single layer.
• Sprinkle with onion.
• Add mustard seed, celery seed, turmeric, salt, vinegar, and water.
• Cover the dish.
• Bake in a preheated 350F oven for 30 minutes.
• Serve hot or cold.
• I keep any leftovers in a covered glass dish in the fridge.