Soused mackerel with crème fraîche & capers

Soused mackerel with crème fraîche & capers

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Cooking time

Cook: 10 mins Prep 15 mins + 24 hrs soaking

Skill level

Easy

Servings

Serves 2 as a light lunch or 4 as a starter

James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish

Nutrition and extra info

Nutrition info

Nutrition per serving (based on 2 sharing)

kcalories
672
protein
49g
carbs
9g
fat
48g
saturates
14g
fibre
2g
sugar
7g
salt
1.8g

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 rye bread
  • 100g low-fat crème fraîche
  • 2 tbsp capers
  • 1 small red onion
  • small bunch chives, snipped

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, February 2012

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Comments

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ancarebeca's picture

wow that was nice! and soooo easy to make! didn't have rye bread, our baker only makes it at the weekend, but tried with some nice granary and some good white toast. it worked a treat. we used capers and creme fraiche for garnish, like the recipe suggested. forgot the onions, but never mind, the fish was pink from the onion in the marinade and acidic enough. the big plus for me was the texture of the fish. I am not particularly fond of mackerel unless it's smoked, but this was really melt in the mouth, moist fish that really tasted of the sea. will definitely do again, it was worth the wait. BTW, nit sure if the dish makes a difference, I used an enamel tray.

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