Blackpool Sands
Soused Mackerel
A light, bright tasting marinated mackerel recipe
Inspired by the seasonal mackerel run at Blackpool sands
Mackerel are a migratory fish which swim in large shoals near the surface. During the winter season, the fish live near the seabed off the southwest coast of Norway, and in this period they eat very little. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. They usually arrive in our waters around late spring and leave early autumn.
Talking to Bert,a retired Michelin trained chef who now works the gate for a bit of splash money, the Mackerel usually come into this area around May/June time. This year was no exception.
It was these summer mackerel which inspired this soused mackerel recipe. Perfect as a starter or light lunch with potato salad, or as a side dish with a BBQ.
The Recipe
Soused Mackerel
Ingredients
- 4 Mackerel fillets
- 1 White Onion
- 1 Carrot
- 150 ml White wine vinegar
- 220 ml Water
- 4 sprig Parsley
- 2 Bay leaves
- 1 tsp Sea salt
- 1 tsp Granulated sugar
- 4 Black peppercorns
- 2 sprig Dill
- 1 Lemon sliced
Instructions
- Check the mackerel fillets carefully for any bones (a pair of kitchen tweezers can be helpful to remove them).
- Peel and thinly slice the onion and carrot.
- Put them in a saucepan with the white wine vinegar, water, parsley, bay leaves, salt, sugar, and black peppercorns.
- Bring to the boil, turn down the heat and simmer for 10 minutes until the onion and carrot are softened.
- Place the mackerel fillets and lemon slices in a deep tray. Pour the hot pickling liquid over the top and sprinkle on the dill.
- Leave to cool, cover with cling film and refrigerate overnight.
Hope You Enjoy!
Please leave me a comment!
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