Mackerel is one of the most versatile fish in the ocean and will always be one of my favourites. This is essentially an escabeche, a kind of piquant, vinegar-soused fish. It’s an intensely flavoured dish and delicious in small portions as a starter. I like to serve it with buttered rye bread and a green salad.
Serves 4
400g mackerel fillets (about 4–6 fillets)
100ml cider vinegar
20–30 juniper berries, lightly crushed
6 bay leaves, torn
2 garlic cloves (unpeeled), lightly bashed
20g caster sugar
Sea salt and freshly ground black pepper
Cut the mackerel fillets across into 5cm pieces, on an angle if you like, removing any remaining bones as you go. Season the fish well with salt and pepper.
Put the cider vinegar, juniper, bay, garlic, sugar and 100ml water in a medium saucepan and bring to a simmer. Allow to simmer for 1–2 minutes, so the flavours can infuse, then add the pieces of mackerel, skin side up. Try to make sure they all get a bit of the hot souse – swirling the pan gently to cover them. Cook the fish like this for just 1 minute or until opaque, then pour the entire contents of the pan on to a warm plate or shallow dish. Allow to cool to room temperature.
The mackerel is ready to eat now. Alternatively, you can keep it in the fridge for up to 5 days, bringing it back to room temperature before serving. The juices may jellify slightly, but don’t worry, that’s the sign of a great escabeche.
PLUS ONE Some strips of thinly pared orange zest included in the souse add a nice scented touch to the liquor. Squeeze a little orange juice over the finished dish too, if you like.
SWAP You can use fillets of extra-large sardines, such as Cornish pilchards, instead of the mackerel.