Soused Mackerel
Well, another new year has begun and if, like me, you have overdone the festivities, I expect you are craving some normal food.
Take a look at some fish or chicken dishes, which are low in fat but really tasty and nutritious, especially if you don't fry. The health grills, especially the one endorsed by a well known fighter, are absolutely fantastic for healthy, fast cooking - they are also very easy to clean.
Why not take a look at some oily fish, like Mackerel or Herring, which are rich in Omega 3. They are absolutely delicious just plainly cooked, but don't overcook them as they will taste bitter and dry.
They are a beautiful looking fish and if you ask your fishmonger to clean them ready for cooking, I'm sure he will be delighted.
So, here is a recipe which will not break the bank or increase your waistline ...
Soused Mackerel
Ingredients - One Mackerel per person (cleaned) and an equal amount of vinegar and water to cover them. Then for every 2 FISH, use 2 cloves, 1 sliced, small onion, 1 bay leaf, 6 peppercorns and 1 teaspoon salt.
Preparation - Roll the fish from head to tail and wedge together so that they don't unroll, then place into a deep oven proof dish (if you're only using a couple of fish, pierce the rolled fish with a cocktail stick to hold together). Half fill the dish with vinegar, then fill up with water to cover. Put all the above ingredients, cover and bake for an hour on a moderate heat. Leave the fish to cool in the liquid then tuck in.
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Saturday 26 May 2012
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