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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.

32,0574.1/5 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 a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Keeping:

Several days in the fridge, covered with plastic film.

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?

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: Sausage mushroom and cheese crumble, Jura bread, Seafood sauerkraut, French onion soup, Béarnaise sauce, ... All
	French mustard: You can check-out other recipes which use it, like for example: Celeriac in cream and mustard sauce, Pork chops in the oven, Thin cherry tomato and pesto tart, Mini cheese and mustard toasts, Pasta with mustard-cream sauce, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Fresh pasta dough, Fish petals, vegetables julienne, and beurre blanc, How to prepare a lettuce, Caesar salad, How to prepare corn salad, ... All

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