Hot Soused Herrings or Mackerel
4 Fish Fillets 175-225g (6-8oz)
150ml (¼ pint) Cold Tea
150ml (¼ pint) Cider Vinegar
1 Onion, finely sliced
2 tbsp Brown Sugar
2 tsp Black Peppercorns
2 Bay Leaves
1 Blade Mace
Salt
Pre-heat oven to 180°C: 350°F: Gas 4
Wash the fillets under cold running water and dry on kitchen paper.
Lightly salt the flesh of the fish, split the bay leaves down the centre and place half inside each fillet.
Roll each fillet beginning at the head end, pierce with a cocktail stick to retain the shape.
Place in a lightly greased ovenproof baking dish, it should be a tight fit.
Bruise the peppercorns in a pestle and mortar, sprinkle over the fish.
Tuck the blade of mace into the middle of the fish.
Mix the liquids and sugar together and pour over the fish.
Cover with foil and bake for 40-45 minutes or until the fish is tender.
Remove from the oven and allow to cool, in the liquid.
Served chilled.
Cold Soused Herrings or Mackerel
4 Fish Fillets 175-225g (6-8oz)
150ml (¼ pint) Cider Vinegar
150ml (¼ pint) Dry Cider
2 Onions, finely sliced
2 tbsp Brown Sugar
2 tsp Black Peppercorns
2 Bay Leaves
1 Blade Mace
Sprig of Thyme
Oil
Salt
Wash the fillets under cold running water and dry on kitchen paper.
Cut the fish into bite size pieces.
Place into a bowl, layering with the onion.
Bruise the peppercorns in a pestle and mortar, add the other ingredients and mix thoroughly.
Pour over the fish, ensuring it is covered with the liquid.
Cover the bowl and place in the fridge for at least eight hours or overnight.
Strain off the liquid and retain.
Coat the fish lightly in oil, pack firmly into a jar and cover with a little of the retained liquid.
Store in the fridge until required (will keep for several days).
Served chilled.
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