Soused Mackerel is an economical dish, ideal for a family supper. Serve with a mixed salad, broivn bread and butter and ice-cold beer.
8 mackerel, filleted and rolled with the skin on the outside If pints dry white wine
2 carrots, scraped and thinly sliced
2 medium-sized onions, thinly sliced 4 teaspoons chopped fresh marjoram or 2 teaspoons dried marjoram
2 whole cloves
4 bay leaves
1 teaspoon black peppercorns
1 teaspoon allspice berries
1 teaspoon salt
1 lemon, sliced
Preheat the oven to cool 300°F (Gas Mark 2, 150°C). Place the rolled-up fillets in a large ovenproof dish. Set aside.
In a medium-sized saucepan, bring the wine, carrots and onions to the boil over moderate heat. Reduce the heat to low and simmer the liquid for 10 minutes. Remove the pan from the heat and pour the liquid through a strainer on to the fish.
Sprinkle over the marjoram, cloves, bay leaves, peppercorns, allspice and salt. Arrange the lemon slices around the sides of the dish.
Place the dish in the centre of the oven and bake for 1 ½ to 2 hours or until the fish flakes easily when tested with a fork.
Remove the dish from the oven. Set aside to cool completely before serving.