I love mackerel – particularly cooked in the way my Swedish grandmother did.
She cut them into pieces and poached them in a court bouillon (water, a dash of white wine, a little salt and a few black peppercorns and a bay leaf) until just cooked.
They can then be eaten hot with boiled new potatoes, or the fish can be allowed to go cold in the cooking liquid, which turns into a delicious jelly and then served with mayonnaise. Mackerel becomes a simple and delicate treat.


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