Pickled mackerel

Name: Pickled mackerel
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 medium-sized onions; 2 (approx. 250 g) Carrots; 100 g Celeriac; 1 small stick of leek (leek; approx. 200 g); 4 Bay leaves; 8 black peppercorns; 8 pink berries; 7-10 Tbsp Salt; 8-10 Tbsp Vinegar; 7-10 Tbsp Sugar; 3 ready-to-cook mackerel without head (à approx. 350 g); 7-10 Tbsp Flour; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 collar Dill and coriander

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

2 medium-sized onions
2 (approx. 250 g) Carrots
100 g Celeriac
1 small stick of leek (leek; approx. 200 g)
4 Bay leaves
8 black peppercorns
8 pink berries
7-10 Tbsp Salt
8-10 Tbsp Vinegar
7-10 Tbsp Sugar
3 ready-to-cook mackerel without head (à approx. 350 g)
7-10 Tbsp Flour
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 collar Dill and coriander

Directions

1
Peel onions, carrots and celery and cut into fine strips. Clean, wash and cut the leek into fine strips. Bring 400 ml water to the boil. Add onions, carrots, celery, leek, bay leaf, peppercorns, pink berries and simmer for about 10 minutes.
2
Strongly with salt and vinegar and season. Meanwhile wash the mackerel, dab dry and season with salt and pepper. Dust with flour. Heat the oil in a pan and fry the mackerels for about 8 minutes, turning them over.
3
Remove the mackerel and place them in a mould. Pour vegetable stock over it. Wash dill and coriander, dab dry, pluck and sprinkle over. Leave the mackerels to soak for about 24 hours. Serve fish with the vegetables.
4
Fried potatoes and lettuce taste good with it.