Sousedmackerel Recipes

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SOUSED MACKEREL



Soused Mackerel image

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

2 lbs mackerel, filleted,skinned,and deboned
1 cup white vinegar
2 slices onions (thin)
1 1/2 tablespoons mustard seeds
1 teaspoon celery seed
1/2 teaspoon turmeric
1 teaspoon salt
1/2 cup water

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

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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