Sousing or pickling is usually associated with raw fish. This recipe is slightly different. The mackerel is heated briefly in its spicy liquor, then served warm with the potatoes. This makes the liquor a sauce, and the addition of potato makes the mackerel a complete dish (see overleaf).
Cook all the sliced vegetables in a pan with the bouquet garni, peppercorns, olive oil and half the butter for a few minutes. Add the white wine, wine vinegar and water and simmer for about 10–12 minutes until the vegetables are cooked. This is your sousing liquor. Allow to cool and remove the bouquet garni.
Place the fillets in a lightly buttered flameproof dish and cover with the liquor and vegetables. Season with salt and pepper. Bring slowly to the simmer then remove from the heat. The fish is now ready.
Spoon some of the hot mashed potatoes into serving bowls and sit the mackerel on top. Stir the remaining butter and the parsley into the cooking liquor. Spoon the vegetables and sauce around the fish and serve.
© 1994 Gary Rhodes. All rights reserved.