Soused mackerel with crème fraîche & capers
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Difficulty and servings
SERVES 2 as a light lunch or 4 as a starter
Preparation and cooking times
Cook 10 mins
PREP 15 mins + 24 hrs soaking
- 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.
MACKEREL
James Martin says: "Mackerel is a wonder fish - inexpensive and full of healthy omega-3. For sustainability, try to buy line-caught. Once filleted, mackerel can deteriorate quickly, so for guaranteed freshness, try filleting your own."
PER SERVING (based on 2 sharing)
672 kcalories, protein 49g, carbohydrate 9g, fat 48 g, saturated fat 14g, fibre 2g, sugar 7g, salt 1.8 g
Recipe from Good Food magazine, February 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1898660/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
Mackerel, beetroot & cucumber tartine
A sandwich doesn't need to be of doorstop proportions as this dainty but filling little number shows
0
ratings
Whip up this stylish, Scandinavian platter and let your friends help themselves
2
ratings
Difficulty and servings
SERVES 2 as a light lunch or 4 as a starter
Preparation and cooking times
Cook 10 mins
PREP 15 mins + 24 hrs soakingIngredients
- 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
PER SERVING (based on 2 sharing)
672 kcalories, protein 49g, carbohydrate 9g, fat 48 g, saturated fat 14g, fibre 2g, sugar 7g, salt 1.8 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
