Soused Mackerel is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of mackerel that's cleaned, baked with vinegar and seasonings, covered with a plate and allowed to cool before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Soused Mackerel.
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This is a classic recipe for a Victorian version of Soused Mackerel that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 346.—SOUSED MACKEREL.
These are pickled whole ; they should be drawn and wiped, and treated in all other respects as recommended for salmon.
Herrings, pilchards, or sprats are prepared in the same manner.
Gut the mackerel, wash and wipe dry. Place these prepared mackerel in a large casserole dish and sprinkle each piece with sea salt and black peppercorns. Pour in enough vinegar to cover the fish pieces then cover the casserole dish with a lid and transfer to an oven pre-heated to 180°C. Poach the fish for about 20 minutes, or until cooked through then remove from the oven.
Set a plate on top of the fish, add a weight and set aside until cold. To serve, lift out a mackerel onto a serving plate, add a little of the stock and garnish with fennel.
