Soused mackerel with crème fraîche & capers

Soused mackerel with crème fraîche & capers

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  • Preparation and cooking time
    • Cook:
    • Prep 15 mins + 24 hrs soaking
  • Easy
  • 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: per serving (based on 2 sharing)
NutrientUnit
kcal672
fat48g
saturates14g
carbs9g
sugars7g
fibre2g
protein49g
salt1.8g
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Ingredients

To serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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."

Goes well with

Recipe from Good Food magazine, February 2012

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    Rating: 5 out of 5.1 rating

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