Main content


  • 600ml/1 pint cider

  • 1 carrot, thinly sliced

  • 3 shallots, thinly sliced

  • ½ tsp black peppercorns

  • 1 sprig thyme

  • 1 bay leaf

  • 1 sprig fennel

  • 1 sprig lovage or celery tops (optional)

  • ½ tsp salt

  • 4 large mackerel fillets or 8 small ones


  • 1.

    Bring all the ingredients, except the mackerel, to the boil in a pan then simmer for 30 minutes.

  • 2.

    Place the fish, skin side up, in a shallow pan.

  • 3.

    Pour over the hot court-bouillon and bring back to the boil. When it has bubbled over, remove it from the heat and leave to cool before chilling overnight. Remove the fillets from the court-bouillon and serve on individual plates and garnish with the sliced carrot and onions, and a few spoonfuls of sieved court-bouillon.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings