soused mackerel was a devon and cornwall favourite for decades after WW II, then it seemed to fall out of favour. Maybe because they no longer had to make do with cheap mackerel, probably that they had caught themselves. I am glad to say, it is an old fashion dish that is becoming back in favour with young chefs
it is a tasty dish and a great way to prepare and serve this oily fish, as the acid cuts through that rich oiliness
soused mackerel was my mother's favourite, this recipe was the way she preferred it. Nothing fancy, no fancy ingredients, just plain simple and the way her mother taught her. From this basic recipe try the alternative ingredients I suggest to suit your own taste
any basic vinegar can be used, e.g. malt, cider, white wine etc, depending on your own taste and budget
mackerel fillets
6
pc
vinegar
200
ml
water
100
ml
cracked peppercorns
1
tbs
small carrot - peeled and sliced thinly
1
pc
small onion - peeled and sliced thinly
1
pc
bay leaf
1
pc
garlic clove - optional
1
pc
pre-heat the oven to 160C
place the mackerel fillets (left whole or cut into chunks) in a deep sided tray
combine the vinegar and water and bring to a boil
add the remaining ingredients
pour this mixture over the fillets, cover the tray with tinfoil and place into the oven
allow to cook for approx 20 minutes
remove from the oven, pierce the tinfoil approx. 12 holes and allow to cool in the tray
remove mackerel, drain and chill in the refrigerator (the vegetables may be kept and served with the mackerel)
serve with grated horseradish bound in creme fraiche, lightly whipped cream or sour cream
chef notes
to this basic recipe the following ingredients may be added to suit one's own taste
cinnamon stick and 4 - 6 allspice berries
1/2 cup of chopped fennel stalks or 1 sliced fennel bulb
