Soused Mackerel With Crème Fraîche Capers Recipes

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SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS



Soused mackerel with crème fraîche & capers image

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

Provided by James Martin

Categories     Dinner, Main course

Time P1DT25m

Yield Serves 2 as a light lunch or 4 as a starter

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.8 milligram of sodium

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