Soused Mackerel With Crème Fraîche Capers Food

SOUSED MACKEREL

Soused Mackerel image

Very unusual and delicious! Good for lunch with boiled potatoes. I like to keep this in the fridge for a snack.

Provided by cuisinebymae

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs mackerel, filleted,skinned,and deboned
1 cup white vinegar
2 slices onions (thin)
1 1/2 tablespoons mustard seeds
1 teaspoon celery seed
1/2 teaspoon turmeric
1 teaspoon salt
1/2 cup water

Steps:

Cut each fillet into 6 pieces.
Put in a baking dish in a single layer.
Sprinkle with onion.
Add mustard seed, celery seed, turmeric, salt, vinegar, and water.
Cover the dish.
Bake in a preheated 350F oven for 30 minutes.
Serve hot or cold.
I keep any leftovers in a covered glass dish in the fridge.

Nutrition Facts : Calories 503.1, Fat 32.9, SaturatedFat 7.5, Cholesterol 158.8, Sodium 790.4, Carbohydrate 3.1, Fiber 0.8, Sugar 0.8, Protein 43.4

SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS

Soused mackerel with crème fraîche & capers image

James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish

Provided by James Martin

Categories Dinner, Main course

Time P1DT25m

Yield Serves 2 as a light lunch or 4 as a starter

Number Of Ingredients 13

Ingredients

300ml white wine vinegar
1 small carrot , thinly sliced
1 red onion , thinly sliced
6 allspice berries, slightly crushed
8 whole black peppercorns
4 cloves
1 tbsp sugar
4 mackerel fillets
2 slices rye bread
100g low-fat crème fraîche
2 tbsp caper
1 small red onion
small bunch chives , snipped

Steps:

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.
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.
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.

Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.8 milligram of sodium

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