Recipe information
Ingredients for - Soused mackerel with crème fraîche & capers
1. 300ml white wine vinegar -
2. 1 small carrot , thinly sliced -
4. 6 allspice berries, slightly crushed -
5. 8 whole black peppercorns -
8. 4 mackerel fillets -
9. 2 slices rye bread -
10. 100g low-fat crème fraîche -
11. 2 tbsp caper -
13. small bunch chives , snipped -
How to cook deliciously - Soused mackerel with crème fraîche & capers
1. Stage
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.
2. Stage
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.
3. Stage
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.
