Soused Mackerel With Fennel Recipe
Summary
Ingredients
| 1/2 finely chopped fennel bulb | ||
| White wine | 3/4 Cup (16 tbs) | |
| Thyme sprig | 2 | |
| Bay Leaf | 1 | |
| 3 mackerel, cleaned, heads and tails removed | ||
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Put the tomato juice in a small casserole.
Stir in the fennel, white wine, thyme and bayleaf.
Cover and microwave on HIGH for 10 minutes.
Rinse the mackerel thoroughly under cold running water and pat dry on kitchen paper.
Sprinkle salt and pepper in the base of a rectangular dish.
Arrange the fish on top.
If the tomato juice is too thick, stir in 2-3 tablespoons of water.
Pour the tomato juice over the fish.
Cover and micro wave on HIGH for 6 minutes.
Leave to cool at room temperature, then chill in the refrigerator for at least 12 hours.
Stir in the fennel, white wine, thyme and bayleaf.
Cover and microwave on HIGH for 10 minutes.
Rinse the mackerel thoroughly under cold running water and pat dry on kitchen paper.
Sprinkle salt and pepper in the base of a rectangular dish.
Arrange the fish on top.
If the tomato juice is too thick, stir in 2-3 tablespoons of water.
Pour the tomato juice over the fish.
Cover and micro wave on HIGH for 6 minutes.
Leave to cool at room temperature, then chill in the refrigerator for at least 12 hours.
Chef
