Friday, 27 February 2009

Warm Soused Mackerel

After a splendid Malaysian lunch at Oxford's Makan La restaurant, we needed something light for supper. Nigel's soused mackerel dish fitted the bill perfectly. We were lucky to get spanking fresh fillets of mackerel from the covered market. Bathed in Nigel's piquant sousing liquor of tarragon vinegar, wine, juniper and bay leaves, they baked to moist perfection in 20 minutes. If you like mackerel, you'll love this recipe. Very healthy too.

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