Marinated Mackerel is a traditional British recipe (from the West Country) for classic starter of prepared mackerel marinated in vinegar and black tea with bayleaves, sugar and black peppercorns that are oven baked to cook and served with the set cooking liquid. The full recipe is presented here and I hope you enjoy this classic British version of: Marinated Mackerel.
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This is a West Country classic that makes the most of the small mackerel line-caught at the beginning of summer by combining them with that other West Country classic, cider (or at least cider vinegar). Typically small mackerel are used an this is served as a starter but you can also use larger mackerel to serve this as a main course.
Ingredients:
4 mackerel, cleaned, de-scaled and wiped dry (about 225g each)
4 bay leaves
3 tbsp demerara sugar
sea salt, to taste
6 black peppercorns
150ml cider vinegar
150ml cold black tea
Method:
Arrange the mackerel alternately in a shallow baking dish, placing a bay leaf in the body cavity of each one, then sprinkle the sugar and a little salt over the top. Mix the vinegar and tea together and pour over the mackerel. Add the peppercorns, cover the dish with foil and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for 45 minutes, or until the fish are tender then take out of the oven and allow to cool in the dish.
Serve cold with a little of the cooking juice as an accompaniment (this sets to a light jelly). Accompany with triangles of hot buttered toast.
