Читать книгу The Kitchen Diaries - Nigel Slater - Страница 82

Piquancy is something I value in a fish recipe, especially when that fish is one of the oily varieties, such as tuna, herring or my favourite mackerel. It may sound a little strange but I recommend some sautéed potatoes with this.

mackerel – 3, filleted

a small onion

tarragon vinegar – 150ml

white vermouth or white wine – 50ml

juniper berries – 12, lightly crushed

mustard seeds – half a teaspoon

white peppercorns – 6

black peppercorns – 9

caster sugar – 2 tablespoons

bay leaves – 2

sautéed potatoes, to serve

Set the oven at 180°C/Gas 4. Rinse the mackerel fillets and lay them in a shallow ovenproof dish of china, glass or stainless steel (not aluminium). Peel and thinly slice the onion and put it into a non-corrosive saucepan, together with the vinegar and vermouth or wine. Then add the juniper berries, mustard seeds, white and black peppercorns, sugar, bay leaves and a good pinch of salt. Bring to the boil, then pour the mixture over the fish. Add enough water to just cover the fish – no more.

Cover the dish lightly with aluminium foil and bake for twenty minutes. Serve the fish warm, two fillets each, with sautéed potatoes.

Enough for 3