- 12 mackerel
- 200g salt
- 300ml cider vinegar
- 150g white sugar
- 1 dried chilli
- 1/2 teaspoon white peppercorns
- 1/2 black
- 1/2 teaspoon corriander seeds
- 1/2 teaspoon celery salt
- 1 teaspoon salt
- 6 allspice
- 4 bay
- 4 parsely stalks
- 1 onion
- 2 celery sticks
Soused Mackerel
Bingo Disco
30th January 2011
Soused Mackerel
Can be eaten hot, cold, with stuff, without stuff. Love it.
Ingredients
Method
fillet the fish
pin or channel
salt the fish with the 200g
leave 5 mins then rince
heat all the other stuff in a pan
simmer 5 mins
put fish in an oven proof tray, pour over liquor
cover with foil and cook at 180c for 30 mins
cool
leave at least 6 hours
keep for a week in the liquor.
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