Soused Mackerel with Warm Potatoes


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

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.


  • 1 small fennel bulb, very thinly sliced
  • 2 carrots, thinly sliced
  • 2 celery sticks, thinly sliced


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 liqu