Mackerel with Mustard and Veggies
ready in 1 d 30 min.
- For the fish
- 5 peppercorns
- 2 Juniper Berry
- 5 tsps salt
- 3 tsps sugar
- 1 Mackerel (approx. 350 g, bones removed)
- 6 Tbsps Dill (chopped)
Crush the peppercorns and the juniper berries in a mortar and mix well with the salt and sugar.
Rub this mixture into the meat side of the fish and sprinkle with dill. Place the two fish halves together wrap tightly in cling-film. Place on a platter and weight down with a heavy pot. Chill for 24-48 hours, turning after 12.
When the mackerel is done, mix together the mustard, sugar, vinegar and the oil and season well.
Unwrap the fish and serve on the platter topped with the sauce and garnished with the lemon slices and vegetables.