Marinated Mackerel with Marjoram

Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 6 mackerel
  • 3 bayleaves
  • glass white wine or cider


Get the fishmonger to fillet the mackerel, or do it yourself. Cut the fillets in two lengthwise. Roll the fillets up from the tail end and put in a fireproof dish all facing the same way and with all the silver to one side and the dark blue to the other. Pour over the wine and vinegar. Add enough water to cover. Put in the marjoram and peppercorns and a little