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Marinated mackerel
- Serves
4-6
as a starter - Difficulty
Easy
Published 2010
We were frequently inundated with mackerel, caught from the boat. With those we could not grill and eat immediately, I often made this dish - a sort of ceviche - so the fish would keep a bit longer. We now know that we should eat oily fish regularly and if you have access to really fresh mackerel there are few nicer ways to do so.
Ingredients
Method
Using a small, sharp knife, cut the mackerel into thin strips and lay in a shallow dish. Pour enough sherry vinegar over to just submerge the fish. Cover the dish with cling film and leave in the fridge for 2 hours or more.
Peel and roughly chop the garlic, then pound to a purée with a little salt using a pestle and mortar. Chop the parsley leaves fairly coarsely. Put the puréed garlic