Ingredients

Method

If the fish have not been gutted by the fishmonger, gut them and clean them, dry them with kitchen towel and season them.

Place the thyme, bay leaf and parsley together and tie them together to make a bouquet garni. Slice the lemon thinly.

Place a saute pan on the heat and add the wine, onions, carrots, lemon, bouquet garni, vinegar, salt, cloves, peppercorns and dried chilli pepper.

Bring to the boil and simmer for 10 minutes. Add the mackerel and simmer for 5 minutes.

Remove the fish from the pan and place on kitchen towel to drain. Boil the stock for a further 5 minutes to reduce the stock.

In a rectangular dish place the mackerel all facing the same way. Interleave a slice of lemon between each one and do the same with the carrot and onion.

Strain the stock, pour over the fish and let cool. Cover the dish and refrigerate for 12 hours before serving.