CAMELOT FANTASIES

Caveached fish

Preparation time: 6 hours
Cooking time: 10 minutes

Ingredients for 6

6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.

Ask your fishmonger to fillet the fish. Cut each fillet into 2 in. (5 cm.) squares. Mix together the salt, pepper, nutmeg, cloves and allspice. Rub each piece of fish, on both sides, with this mixture. Leave for 4 hours.

Fry the pieces of fish in a little hot oil until brown. This seals the spices into the fish. Leave to get quite cold.

Pack the fish into a clean bottling jar and cover them with vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of cooking oil over the surface of the vinegar, and seal the jar.

Store in a cool place, and leave for at least a week before eating. The fish will keep up to 6 months.

Awesome
My Mom is Spartan Greek and she also adds lemons as well as vinegar

She won't let anyone touch it for two weeks. Locks in the flavour

Thank you Lady Ann 😘