01 Mar 2022
Soused mackerel in cider and juniper
Sousing or pickling fish is a great way to extend the season. Salting fish will also ensure the fish has a longer shelf life. Feel free to use beer or wine instead of cider and to change the spices or add fresh herbs.
Serves 4
Takes 15 mins, plus 30 mins curing
INGREDIENTS
- 4 mackerel fillets, central bone removed
- 2 tsp juniper berries
- 200ml cider
- 200ml apple cider vinegar
- 60g granulated sugar
- sea salt
- 50g sheep’s yogurt
For the rhubarb compote
- 750g rhubarb, trimmed and cut into even pieces
- 100g caster sugar
- 100ml water
- ½ tsp dried rose petals (optional)
METHOD
- Lightly salt the mackerel fillets and cure for 30 mins in the fridge.
- Briefly toast the juniper berries in a dry pan to release their aroma.
- Make a pickling liquid by putting the cider, vinegar, sugar and juniper into a medium pan over a medium heat, then bring to the boil. Remove from the heat. Cool slightly.
- For the rhubarb compote, combine the rhubarb and caster sugar with the water in a pan and stew over a medium heat for 25-30 mins, or until the compote has a nice glossy consistency.
- Place the mackerel, skin side up, in a suitable tray. Pour the pickling liquid over the mackerel, making sure to cover the fish. Cover and refrigerate, allowing to cool completely.
- Serve with the rhubarb compote and sheep’s yogurt.
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