This is my take on a very traditional recipe, which I have changed slightly to bring it up to date.

Soused mackerel always used to be cooked in the oven with malt vinegar. The acid of the vinegar helps to cut through the oiliness of the fish. I poach the mackerel in mainly cider with a little cider vinegar to give a little more acidity.

Mackerel is great value at the moment and is also high in Omega 3, which is great brain food!

Serve one to two mackerel per portion depending on size.

25 gr of finely shredded celery, carrot, leek, and red onion per person
Allow enough cider to cover the mackerel in the pan in which you are going to cook them.
25 ml cider vinegar
A sprig of Thyme, oregano, and parsley
A few black pepper corns
A pinch of sugar

Trim and gut the mackerel (your fish monger can do this for you). Place them in a pan with all the ingredients and cover them with cider.

Bring the pan to the simmer and simmer for a couple of minutes, then turn off the heat and allow the fish to gently cook through.

When cooked serve in a bowl with a nice salad and some crusty bread.