Monday, 8 July 2013

Carpe pisces

Mackerel is a delightfully meaty, robust- tasting fish although the smell may be a bit gamey for some. I made up this recipe greatly inspired by my learning Latin. Romans were fond of serving fish with a vinegar dressing which works well to temper the strong smell. I've used both vinegar and wine in the preparation of this dish - which was delicious by the way. Eaten with chips, of course, as we have a tradition to uphold in the UK of eating chips with everything.

Photos copyright SvD.

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