Soused Mackerel with Micro Celery & Creme Fraiche

Name: Soused Mackerel with Micro Celery & Creme Fraiche
Cook time: 2 min
Total time: 2 min
Yield: 3 - 4
Ingredients: 2 mackerel, fillets removed; 250ml white wine vinegar; 50g caster sugar; 2 tablespoons sea salt; 1 small red onion peeled and finely sliced; 1 stick celery finely sliced; 1/2 carrot, peeled and thinly sliced; 2 cloves garlic peeled and smashed; 2 teaspoons coriander seeds; 4 tablespoons creme fraiche to serve; Micro Celery to serve; Crackers to serve

Drogo

Servings

3 - 4

Cook Time

2 minutes

Sousing mackerel means effectively pickling it overnight in a vinegar, sugar and salt solution. The result is lovely firm fish that can be eaten with crackers. We love to serve it with micro celery, which adds a delicate celery flavour.

Ingredients

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2 mackerel, fillets removed
250ml white wine vinegar
50g caster sugar
2 tablespoons sea salt
1 small red onion peeled and finely sliced
1 stick celery finely sliced
1/2 carrot, peeled and thinly sliced
2 cloves garlic peeled and smashed
2 teaspoons coriander seeds
4 tablespoons creme fraiche to serve
Micro Celery to serve
Crackers to serve

Directions

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Step 1, Combine all the ingredients except the mackerel in a saucepan with 250ml water and bring to the boil. Allow to cool completely.
Step 2, Cover mackerel fillets with the cooled brine and refrigerate overnight.
Step 3, Eat with crackers or toast, creme fraiche and micro celery.