Soused fish

Soused fish

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 onion, sliced
6 small mullet, herring or mackerel, filleted
2 bay leaves
1 clove
4 whole allspice or black peppercorns
1 teaspoon salt
125ml vinegar

Method

  1. Place slices of onion on the centre of each fillet and roll up, skin side out, from head to tail, securing with a wooden toothpick if necessary.
  2. Place fish in a flameproof casserole with bay leaves, clove, allspice or peppercorns and salt. Pour over vinegar and just cover with water. Cover casserole and heat very gently until simmering point is reached.
  3. Transfer dish to a preheated moderately slow oven and cook for about 1 hour or until fish flakes easily when tested with a fine skewer. Transfer fish to a serving dish, deep enough so that the rolls can be covered with liquid. Strain over sufficient cooking liquid to cover. Cool, then chill.

Note

  • This dish will keep for up to 2 weeks in the refrigerator.
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