Soused Fish
Dive into the savory world of Scandinavian-inspired cuisine with this vibrant soused fish recipe, a tantalizing dish that transforms fresh mackerel or herring into a delicately marinated masterpiece. Perfectly balanced with tangy white vinegar, aromatic spices like bay leaves and peppercorns, and a hint of sweetness from sugar, this recipe creates a bright and zesty flavor profile. Thinly sliced onions and carrots infuse the dish with texture and color, making it as visually appealing as it is delicious. Requiring minimal hands-on prep time, the fillets are left to soak up the nuanced marinade overnight, ensuring a melt-in-your-mouth experience with every bite. Garnished with fresh dill for a herbal finish, this pickled fish recipe is ideal served chilled alongside crusty bread or boiled potatoes for a traditional, wholesome meal. A must-try for fans of bold, refreshing flavors!
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Recipe Information
Ingredients
- 4 pieces Fresh mackerel fillets (or herring)
- 250 ml White vinegar
- 250 ml Water
- 1 large Onion, thinly sliced
- 1 medium Carrot, thinly sliced
- 2 pieces Bay leaves
- 1 tablespoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 tablespoons Granulated sugar
- 1 tablespoon Salt
- 2 sprigs Fresh dill (optional, for garnish)
Instructions
Clean and pat dry the mackerel fillets. Remove any visible bones using tweezers and set the fillets aside.
In a medium saucepan, combine the white vinegar, water, bay leaves, black peppercorns, mustard seeds, sugar, and salt. Stir to dissolve the sugar and salt.
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
Add the sliced onion and carrot to the saucepan and simmer for another 2 minutes. Remove the saucepan from heat and let the marinade cool to room temperature.
Arrange the mackerel fillets in a glass or ceramic dish (do not use metal as it may react with the vinegar). Pour the cooled marinade over the fish, ensuring the fillets are fully submerged.
Cover the dish with plastic wrap or an airtight lid and refrigerate for at least 12 hours, preferably 24 hours, to allow the fish to fully absorb the flavors.
Before serving, remove the fillets from the marinade and gently pat them dry with a paper towel. Arrange the fish on a serving platter and garnish with fresh dill, if desired.
Serve chilled or at room temperature with crusty bread or boiled potatoes.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 7503 mg | 326% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 35.2 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 64.3 mcg | 322% | |
| Calcium | 187 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2035 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
