Potted Mackerel

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2 mackerel
  • ¼ pint/125 ml dry cider
  • 2


Clean the mackerel and put them into an oven-proof dish. Cover with the cider, bay leaves and finely chopped shallot. Cover with a lid or piece of foil and bake at 350°F/180°C/Gas Mark 4 for 30 minutes. Cool the fish in the liquid. Drain off the liquid and remove the shallot and bay leaf. Skin the fish and flake the flesh. Mix with finely chopped anchovies and 4oz/100g clarified butter and mash