Mark Hix

Soused mackerel

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
British Food

By Mark Hix

Published 2005

  • About

This is an old way of preserving your catch, and the end result (which will keep for up to a week in the fridge) is delicious with brown bread and butter for supper.

Ingredients

  • 8 mackerel fillets, each about 75–100 g (3–3½ oz), trimmed
  • 2 small

Method

  1. Preheat the oven to 180°C (fan oven 160°C), gas mark 4. Check over the mackerel fillets and remove any small pin bones with tweezers. Roll up the fillets, skin-side out, and secure each with a cocktail stick. Put into an ovenproof dish, not too cl