Alice is

a recipe hoarder

soused mackerel

This will keep for a week:

10 double herring/mackerel fillets rye flour for coating 5 tbsp dijon loads of butter for frying 2 onions (ringed) 2 handfuls of herbs (mix of chervil/parsley/dill/tarragon) 3cm piece of horseradish

For pickle:

200ml cider vin 100 sugar 1 tbsp coarse salt 1 tbsp ground black pepper

  1. season flour
  2. coat fillets
  3. spread each fillet w/mustard and fold in half like a fish sandwich
  4. fry til crispy - not too long
  5. put pickle ingredients in pan. boil. when lukewarm, pour over fillets. cover w/onion and chopped herbs

These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!