toodle.

Soused Mackerel with Carrots, Fennel, Orange and Crispy Smoked Eel

Fragrant soused mackerel fillets lightly pickled with aromatic spices, served alongside crunchy fennel, carrot ribbons, and crispy breaded smoked eel.

HealthySeafoodBritishMackerelPickled
Estimated Nutrition
Calories
636.3
kcal / serving
2545.2 kcal total
Carbs
53.8g
per serving
215.1 g total
Fat
33.6g
per serving
134.4 g total
Protein
29.7g
per serving
118.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
80
g
Caster Sugar
for marinade
200
g
Caster Sugar
for orange zest pickling
CondimentsSauces
150
ml
White Wine Vinegar
for marinade
200
ml
White Wine Vinegar
for orange zest pickling
Dairy
1
piece
Egg
free-range, whisked
Fruits
1
piece
Orange
zest and juice
1
piece
Orange
zest only, for pickling
GrainsCereals
50
g
Plain Flour
75
g
Panko Breadcrumbs
Liquids
200
ml
White Wine
for marinade
NutsSeeds
1
pinch
Salt
to season
0.5
tsp
Black Peppercorns
2
piece
Star Anise
0.5
tsp
Coriander Seeds
1
pinch
Saffron
1
sprig
Coriander
fresh
1
piece
Coriander Cress
for garnish
1
piece
Amaranth Cress
for garnish
Seafood
4
piece
Mackerel
gutted
2
piece
Smoked Eel Fillets
Vegetables
2
piece
Fennel Bulbs
finely sliced
2
piece
Carrots
thinly sliced lengthways into ribbons
2
piece
Banana Shallots
sliced into rings

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14