Perfect match: pickled mackerel with bitter ale

AT A GLANCE

  • Serves 4 people

  • 8 mackerel fillets (about 150gm each), pin-boned
  • 500 ml (2 cups) white wine vinegar, or enough to cover
  • 2 golden shallots, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 fresh bay leaf
  • 5 black peppercorns
  • 1 litre (4 cups) olive oil, or enough to cover
  •  
  • Dutch cream potato and cress salad
  • 1.5 kg Dutch cream potatoes (about 10), scrubbed
  • 60 gm (¼ cup) mayonnaise
  • 1½ tbsp salted capers, rinsed and drained
  • 4 golden shallots, finely chopped
  • ½ cup (firmly packed) flat-leaf parsley, coarsely chopped
  • ¼ cup finely chopped chives
  • 1 punnet mustard cress, trimmed
01   Place mackerel in a non-reactive container large enough to fit fish snugly. Season to taste, cover with vinegar. Cover and refrigerate until cured (4-6 hours).
02   Drain mackerel (discard vinegar), pat dry with absorbent paper, place in a non-reactive airtight container, scatter with shallot, garlic, bay leaf and pepper, cover with oil and refrigerate to marinate overnight.
03   For Dutch cream potato and cress salad, place potato in a large saucepan, cover with cold water, bring to the boil over medium heat, cook until tender (25-35 minutes). Drain and, when cool enough to handle, peel and cut into 3cm pieces. Set aside to cool completely, then combine with mayonnaise, capers, shallot and herbs, season to taste and serve with pickled mackerel.

Note You'll need to begin this recipe a day ahead.

View Full Site