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Cambridge Cookery School

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British mackerel in Venetian guise

Wednesday, March 4th, 2015

British mackerel in classic Venetian recipe – delicious, healthy and beautiful!

“Sarde in saor”

Mackerel is in season from October-May and is packed with omega-3 fatty acids, Selenium and vitamin B12. Its robust flavour is perfect for this recipe.

70ml olive oil
2 large onions, finely sliced
100ml white wine vinegar
60g caster sugar
1 orange – zest cut into wide strips
1 lemon – zest cut into wide strips
A pinch of saffron
For the fish:
8 fresh mackerel fillets
Plain flour for dusting
Maldon sea salt
Freshly ground black pepper
Olive oil for frying

1. Heat the oil in a pan and fry the sliced onion on a low heat until meltingly soft but not
browned. Transfer the onion to a large bowl and add the remaining marinade ingredients.
2. For the fish, lay the mackerel fillets on a large board or tray and season with salt and a
little pepper. Dust with the flour.
3. Heat a generous amount of oil in a pan and fry until golden on each side, about 4-5
minutes.
4. Place the fish in the bowl of marinade and stir to coat. Leave the fish in the marinade for a day to absorb more flavour.