Sousedfish Recipes
SOUSED FISH
My grandfather was a professional fisherman and used to make this all the time. Delicious on toast for breakfast. The vinegar in this recipe dissolves any small bones after a few weeks.
Provided by SouthAussie
Categories Spreads
Time 1h15m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Lay out the fish fillets in the bottom of a casserole dish.
- Sprinkle the salt on top.
- Slice the onion into rings and spread on top.
- Pour the oil on top.
- Add enough vinegar to just cover the fish fillets.
- Cover dish and cook for one hour at 180°C.
- Cool and store in a sealed container in the refrigerator.
- The fish taste great fresh but get better after a few weeks.
Nutrition Facts : Calories 289.9, Fat 10.1, SaturatedFat 2.8, Cholesterol 116.6, Sodium 340.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 46.1
SOUSED MUSHROOMS
Make and share this Soused Mushrooms recipe from Food.com.
Provided by Millereg
Categories Grains
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the mushrooms in a skillet and add just enough olive oil to coat them all.
- Fry them over very low heat until they are just tender.
- Transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the ‘shrooms.
- Add the bayleaf and peppercorns.
- Cook in a slow oven (approximately 300° Fahrenheit) for 1 hour.
- Chill the mushrooms.
- Roll them in finely chopped parsley and serve them on cocktail sticks in Bloody Marys or with chilled tomato juice, or serve them any other way as the mood strikes.
Nutrition Facts : Calories 11.6, Fat 0.2, Sodium 2.6, Carbohydrate 1.7, Fiber 0.5, Sugar 0.9, Protein 1.6
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- Preheat the oven to 150C. Use fresh salmon, cut from the thick end of the fillet. Use tweezers to pull any bones from the salmon. Lay the salmon in a Pyrex baking dish and sprinkle salt generously on all sides. Place the salmon skin-side up and set aside for 30 minutes while you prepare the remaining ingredients.
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