Mackerel with Verjuice

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 2 whole mackerel
  • 4 bay leaves
  • 125 ml/ 4 fl oz</


Have your fishmonger fillet the mackerel and remove the pin bones, or do this yourself with small pliers or strong tweezers.

Put the fillets skin side down on top of the bay leaves in an earthenware dish and spoon over the verjuice. Scatter over the coriander seeds, cling-wrap the top and refrigerate overnight.

The next day, remove the fillets and pat dry, brushing the skin with