Caveach is a dish that has a large number of relatives. It's a way of pickling fish that was widely used throughout Europe from renaissance times on words. The style still exists, most vividly, on the other side of the Atlantic in the Jamaican Escovitch fish, and the Mexican and Ecuadorian ceviche. At its best it's a very delicate dish where fish is lightly pickled in spiced vinegar, and served either as a starter or as part of a buffet dinner. This 19th century recipe probably marks the end in Britain of a long tradition of fish prepared like this; it should be revived.
1. Trim the mackerel fillets and cut each one and half across.
2. He thought while in a big frying pan and fry the fillets, skin side down to start with, for 2 to 3 minutes on each side.
3. Place the fillets in a shallow dish, season with the pepper, salt and mace, and set them aside to cool.
4. Place the carrot and onion in the vinegar with the baby, and bring to a boil.
5. Allow the vinegar to cool below blood heat, and pour over the mackerel. Add more vinegar until the mackerel are completely submerged. Pour a drop or two of oil on the top to act as a seal, cover with clingfilm and refrigerate for three days.
They will be fine to eat for up to another 8 to 10 days if kept covered in the fridge.
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Serving Size: 1 (4g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 16 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 436.4mg | 15 % | |
Potassium 8.3mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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