Pickled mackerel with sorrel,capers and watercress by James MacKenzie

Ingredients
(Serves four)

4 medium double mackerel fillets

For the pickle marinade 250ml white wine vinegar
100ml white wine
2tbs olive oil
1 carrot, peeled and thinly sliced
2 shallots, sliced 1 stick celery,
thinly chopped 1 chilli, chopped
4 fresh bay leaves
2tsp fennel seeds
4 star anise
4tbs sugar

For the salad
Sorrel, shredded
Capers
Watercress
Vinaigrette

To serve
Rye toast

Method Pinbone the mackerel fillets. Cut into fillets, rinse one-by-one under cold water. Dry in a cloth, place in pairs into 125ml Kilner jars with skin side facing out.

To make the marinade, place all the ingredients in a saucepan and simmer for 15 minutes. Season to taste and divide the pickle liquor, vegetables and spices evenly between the jars while still hot. Add some fresh chopped herbs on top of each one, close the lids and cool at room temperature. Refrigerate.

Serve with rye toast and a dressed salad of shredded sorrel, capers and watercress.

James Mackenzie, chef-proprietor, the Pipe & Glass Inn, South Dalton, East Yorkshire

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