Pickled Mackerel
- Gluten free
- Lactose free
- Peanut free
- Nut free
Serve this delicious and healthy Old World dish at room temperature with boiled new potatoes, drizzled with fragrant olive oil and a sprinkle of fresh chives.
Ingredients
- 2 lbs (1 kg) whole mackerel, heads removed
- 8 whole cloves garlic, peeled
- 4 shallots, halved lengthwise
- 3 carrots, cut into 3-inch/8 cm lengths
- 3 stalks celery, cut into 3-inch/8 cm lengths
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 3 whole cloves
- 2 bay leaves
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1 cup (250 mL) dry white wine
- 1/2 cup (125 mL) white wine vinegar
- 1 tbsp (15 mL) extra-virgin olive oil
Preparation
Cut each mackerel crosswise into 2 or 3 pieces. Place snugly in single layer in high-sided skillet with garlic, shallots, carrots, celery, parsley, thyme, cloves and bay leaves. Sprinkle with salt and pepper; pour in wine, vinegar and oil. Bring to boil; reduce heat and simmer, uncovered, for 8 minutes. Cover and simmer on low heat until carrots are tender-crisp, 35 to 40 minutes. Uncover and let cool; transfer to nonmetallic container and refrigerate for up to 3 days. Serve at room temperature.
Makes 4 servings.
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