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Recipe for :

Soused Mackeral - Herring with Tea

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

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This was what Tallyrand had to say in repsonse to a request for a recipe for picled herrings:

The dish you are referring to is what is often known as 'soused', meaning cooked or pickled in vinegar. Something I grew up with in the South West of England, where it is a popular method with mackerel. I have attached the recipe for that, but I would assume it would work just as well with herring. While I would normally fillet them, if you want to use whole fish I suggest you remove the head and gut, and then make cuts into the flesh to allow the heat and flavourings to penetrate.

Ingredients

4 pc mackerel / herring fillets
1 pc onion - red
1 pc bay leaves
1 tbs honey
100 ml black tea
200 ml vinegar - malt

Method

  • Cut whole onion into rings and spread over the bottom of a shallow ovenproof dish along with the bay leaves
  • Place the fish fillets on top
  • Combine the cold tea, vinegar and honey and season with sea salt and freshly milled pepper
  • Pour over the fillets, cover with tin foil and bake in a preheated oven (180°C) for 45 minutes or until the fish are tender
  • Remove from the oven and serve hot or allow to chill in the refrigerator

Chef's Tip:

Other herbs may be added if preferred:

  • garlic cloves
  • dill
  • fennel
  • finely sliced fennel bulb
  • etc

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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