Cured Mackerel

Cured mackerel, shaved fennel, smoked eel and apple.



  1. Wash the fish and dry the filets.
  2. In a saucepan combine the wine, white wine, sugar and salt, add all the spices and the garlic
  3. Finely slice the shallot, carrot and fennel stalks
  4. Bring the liquid to the boil, add the prepared vegetables and take of the heat
  5. Pour the hot liquid over the mackerel and rest in the fridge until needed
  6. Slice the fennel on a mandolin very finely, dress with lemon and chopped dill.
  7. Peel and core the apples, slice thinly
  8. Skin the eel and trim any fatty bits, slice thinly
  9. Prepare a little salad of fennel, eel and apple, serve with a filet of mackerel and some pickled vegetables.