Frances Bissell

Mackerel in Elderflower Vinegar

Preparation info

  • makes

    6

    main courses servings

    • Difficulty

      Medium

Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

Loosely based on the classic Venetian sardine dish sardelle in saor, this works beautifully with fresh mackerel and other oily fish such as salmon.

Ingredients

  • 6 very fresh mackerel, filleted, rinsed and dried
  • 4 teaspoons flour
  • extra virgin olive oil

Method

Dip the fillets in flour, then shake off the excess and fry them gently in a little oil until just cooked. Remove with a slotted spoon and drain on paper towels. Discard the oil and wipe out the frying pan.

Gently fry the onions in some fresh oil until completely soft, but not browned or caramelised in any way, as this is a pale dish. Add the elderflower vinegar, wine and bay leaves and