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Soused Mackerel with Pickled Vegetables

Soused Mackerel with Pickled Vegetables prepared dish

Soused mackerel is a delightful dish featuring marinated mackerel fillets, complemented by tangy pickled vegetables. This recipe balances the rich flavors of the fish with the acidity of the pickling brine, creating a refreshing and savory meal. Perfect for a light lunch or dinner, it showcases the vibrant taste of fresh ingredients.

This recipe is british style, lunch, scaled for 4 servings, with 20 min prep and 15 min cook.

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include black peppercorns, bay leaves, salt, mackerel fillets.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 5 g black peppercorns
  • 2 bay leaves
  • 10 g salt
  • 600 g mackerel fillets (skinless)
  • 50 g sugar
  • 10 g fresh dill (chopped)
  • 100 g carrot (julienned)
  • 100 g cucumber (sliced)
  • 200 ml white vinegar
  • 50 g red onion (sliced)
  • 200 ml water

Instructions

  1. In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and bay leaves, then bring to a boil.
  2. Once boiling, remove from heat and allow the brine to cool slightly.
  3. Place the mackerel fillets in a shallow dish and pour the cooled brine over them, ensuring they are fully submerged.
  4. Cover the dish and refrigerate for at least 24 hours to allow the flavors to develop.
  5. In the meantime, prepare the pickled vegetables by combining the carrot, cucumber, and red onion in a bowl.
  6. Once the mackerel is ready, serve it with the pickled vegetables and garnish with fresh dill.

Nutrition (per serving)

  • Calories: 290
  • Protein: 24 g
  • Fat: 18 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Sugar: 3 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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