Sousedmackerel Recipes
SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS
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
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
SOUSED MACKEREL
Very unusual and delicious! Good for lunch with boiled potatoes. I like to keep this in the fridge for a snack.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 503.1, Fat 32.9, SaturatedFat 7.5, Cholesterol 158.8, Sodium 790.4, Carbohydrate 3.1, Fiber 0.8, Sugar 0.8, Protein 43.4
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