Pickled Fish is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of left-over poached fish marinated over night with the pickling liquid, vinegar, onion and fennel. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Fish.
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This is a classic recipe for a Victorian version of Pickled Fish that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 344.—PICKLED FISH.
Any kind of fish left from a previous days dinner, may be pickled for breakfast, &c., by placing the best pieces in a deep dish with a little of the water in which the fish has been boiled, and adding thereto an equal quantity of vinegar, a sliced onion, some green fennel, pepper and salt: the fish should be turned over frequently in the pickle, in order thoroughly to saturate it with the seasoning,
Modern Redaction
Ingredients:
left-over boiled or poached fish
100ml of the poaching liquid
100ml vinegar
1 onion, finely sliced
2 tbsp fennel fronds, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Strip the fish from the bones and cut into neat pieces. Arrange these in a deep dish then mix together the poaching liquid and vinegar and pour over the fish. Add the sliced onion and fennel fronds then season to taste with salt and black pepper.
Set aside in the refrigerator to marinate over night, turning the fish a few times to ensure that they marinate evenly. Serve as a breakfast dish or a starter.
