Prep Time : 1380m
Cooking Time : 2m
Servings Number : 3 - 4 people
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
- 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
Method
- Combine all the ingredients except the mackerel in a saucepan with 250ml water and bring to the boil. Allow to cool completely.
- Cover mackerel fillets with the cooled brine and refrigerate overnight.
- Eat with crackers or toast, creme fraiche and micro celery.