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Mackerel Fillets in White Wine

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Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better.

Here is how to create this classic yourself, step by step.

33,7614.1/5 for 41 ratings

Grade this recipe:

54321

Last modified on: October 28^th 2015

For 4 fillets, you will need:

• 0 2 mackerel
• 1 2 glasses dry white wine
• 2 1 glass white (spirit) vinegar
• 3 1 tablespoon French mustard
• 4 salt
• 5 pepper
• Total weight: 1,015 grams

Change these quantities to make: 2 fillets 4 fillets 8 fillets 12 fillets

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
19 min.	2 hours	7 min.	2 hours 26 min.

At what time:

• When will I finish if I start the recipe at ... ?
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Step by step recipe

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Stage 1 - 2 min.

Have your fishmonger clean and remove the heads from the mackerel.

Wash them thoroughly.

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Stage 2 - 7 min.

Put the fish into a pan of cold salted water and put this on low heat.

Cook the mackerel at a gentle simmer. Ideally, use an thermometer stuck into the middle of the fish and stop cooking when the temperature reaches 140°F (60°C).

If you don't have a thermometer, cook for 7 minutes, counting from when the water starts to simmer.

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Stage 3 - 15 min.

Remove the mackerel skin and discard this along with the bones.

There's no doubt about it, this is the longest and least pleasant part of the recipe; mackerel have a lot of bones.

Take care to pick out and discard the dark flesh from along the top of the fillets. Only keep the best of the flesh, the white parts.

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Stage 4 - 2 min.

Mix in a bowl: 2 glasses dry white wine, 1 glass white (spirit) vinegar, 1 tablespoon French mustard, salt and pepper.

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Stage 5 - 2 hours

Immerse the mackerel fillets in this mixture, cover with plastic film and leave to marinate for at least 2 hours.

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Stage 6

Your mackerel fillets are ready. Take them out and drain them as and when required, otherwise they are better kept in the marinade.

Personally, I love eating these fillets on a slice of toast that has been rubbed with a piece of onion.

Remarks

I have tried this with other fish (pollack, ling), but it was nothing to write home about. Mackerel is by far the best for this recipe.

And to drink?

Keeping:

Several days in the fridge, covered with plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,266 Kcal or 5,300 Kj	155 gr	9 gr	67 gr
63 %	60 %	1 %	10 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
125 Kcal or 523 Kj	15 gr	1 gr	7 gr
6 %	6 %	<1 %	1 %

Per fillets
Energetic value	Proteins	Carbohydrates	Fats
316 Kcal or 1,323 Kj	39 gr	2 gr	17 gr
16 %	15 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 4 fillets : 3.56 €
• Per fillets : 0.89 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Mackerel: You can check-out other recipes which use it, like for example: Mackerel rillettes, ... All
	Dry white wine: You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Polenta with spinach and soft-poached egg, Filet mignon with mustard and tarragon sauce, Rabbit terrine, Quiche Bretonne, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Beurre blanc sauce, How to prepare sorrel, Red mixed pickle, Poached eggs, Sautéed chicken with leeks, ... All
	French mustard: You can check-out other recipes which use it, like for example: Filet mignon with mustard and tarragon sauce, Hamburgers, Potimarron and celeriac autumn soup, Creamy Winter Vegetable Soup, Raw beetroot salad, ... All

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