- 12 fillets sc+pb
- 250ml cider vinegar
- 150ml water
- 1/2tsp brown sugar
- 1 banana shallot peeled and thinly sliced
- 1 slice ginger off fresh bulb
- 1/4tsp mixed spice
- 1/4tsp coriander seeds
cider soused mackeral
mark fletcher
31st March 2011
cider soused mackeral
Place the fillet in a gastro tray skin side down.
Place the remaining ingredients in a pa...
Ingredients
Method
Place the fillet in a gastro tray skin side down.
Place the remaining ingredients in a pan and bring to the boil. Simmer 3 mins, then pour over the mackerel. Cling film the tray and allow the mackerel to marinade for 30 mins then place in the fridge and allow to chill. Remove the mackerel from the marinade and vac Pac in portions with a 4 day shelf life
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
