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Soused mackerel
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 2 as a main course or 4 as a starter.
Mitch Tonks poaches mackerel in a sweet and spiced broth to imbue it with flavour
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Tips and suggestions
- Cooks Tips...
- Mitch serves this mackerel with his fennel, herb and chilli salad
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Ingredients
- 2 Star anise
- 1/2 tsp Coriander seeds
- 1/2 tsp Mustard seeds
- 4-5 allspice berries
- 1/2 tsp black peppercorns
- pinch mace
- 2 small dried Chillies
- 2.5 cm piece Ginger, peeled and chopped
- 2 Bay leaves
- 150ml white wine vinegar
- 50 ml water
- 50ml dry White wine
- 4 tbsp Sugar
- 2 Mackerel, filleted
- pinch Salt
- 6 Cloves
- 1 small Onion, finely sliced
- handful Mint, chopped
- 3 cloves Garlic, finely sliced
Method
1. Preheat the oven to 180C/gas 4.2. Put all the dried spices and the ginger (but not the bay leaves) into a mortar. Give them a quick bash with the pestle to break the seeds and berries open. Transfer to a saucepan and add the bay leaves, vinegar, water, wine and sugar. Bring to the boil and simmer for 10 minutes.
3. Put the fish flesh-side down in a casserole dish, sprinkle with a little salt and strain the spiced liquid over the top, discarding the spices. Add the sliced garlic and onion. The fish should be just covered; top it up with a little water if necessary.
4. Cover the dish and bake in the preheated oven for 20 minutes. Sprinkle with fresh mint before serving.
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