We get our mackerel on Wednesdays mornings from Paul Day of Sussex Fish at East Dean Market. He is based in Seaford but is also to be found at Borough Market in London on a Thursday, Friday and Saturday. The finest fish from the finest monger!
- 4 Mackerel fillets
- Glass of white wine
- Dessert spoon Gooseberry or Elderflower vinegar
- Finely sliced onion (red or white)
- Fresh Thyme and Winter Savory
- Cracked black pepper corns and a little sea salt
- 2 bay leaves
Bring all ingredients, except the mackerel, up to a simmer in a wide based pan.
Lay the mackerel fillets in the liquor, pop on a lid and allow them to poach for about 4 minutes.
Lift the fillets out and reduce the sauce by half over a fierce heat. Finish with a knob of butter.
Serve with couscous and a generous helping of steamed chard.