Soused mackerel with crème fraîche & capers recipe | Good Food
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish, from BBC Good Food.
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Cooking tools:
- Kitchen shears
- Saucepan
- Stove
- Baking dish
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Toaster
- Measuring spoon
- Measuring cup
- Kitchen scale
- Colander
- Kitchen timer
Ingredients
- 300ml white wine vinegar
- 1 small carrot thinly sliced
- 1 red onion thinly sliced
- 6 allspice berries, slightly crushed
- 8 whole black peppercorns
- 4 cloves
- 1 tbsp sugar
- 4 mackerel fillets
- 2 slices rye bread
- 100g low-fat crème fraîche
- 2 tbsp caper
- 1 small red onion
- small bunch chives snipped
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