Mackerel Fillets in White Wine


Mackerel Fillets in White Wine
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.
28,9024.1/5 for 41 ratings
Grade this recipe:

Last modified on: October 28th 2015

For 4 fillets, you will need:

Change those ingredients for: 2 fillets 4 fillets 8 fillets 12 fillets

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
19 min.2 hours7 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...

Keeping:

Several days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 2 min.
Mackerel Fillets in White Wine : Photo of step #1
Have your fishmonger clean and remove the heads from the mackerel.

Wash them thoroughly.

Stage 2 - 7 min.
Mackerel Fillets in White Wine : Photo of step #2
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.

Stage 3 - 15 min.
Mackerel Fillets in White Wine : Photo of step #3
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.

Stage 4 - 2 min.
Mackerel Fillets in White Wine : Photo of step #4
Mix in a bowl: 2 glasses dry white wine, 1 glass white (spirit) vinegar, 1 tablespoon French mustard, salt and pepper.

Stage 5 - 2 hours
Mackerel Fillets in White Wine : Photo of step #5
Immerse the mackerel fillets in this mixture, cover with plastic film and leave to marinate for at least 2 hours.

Stage 6
Mackerel Fillets in White Wine : Photo of step #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?

A nice drop of white wine, preferably the one you have used in the recipe, or a light red.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,266 Kcal or 5,300 Kj155 gr9 gr67 gr
63 %60 %1 %10 %
Per 100 g
Energetic valueProteins CarbohydratesFats
125 Kcal or 523 Kj15 gr1 gr7 gr
6 %6 %<1 %1 %
Per fillets
Energetic valueProteins CarbohydratesFats
316 Kcal or 1,323 Kj39 gr2 gr17 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
MackerelMackerel: You can check-out other recipes which use it, like for example: Mackerel rillettes, ... All
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Cured Pork Belly With Lentils, Fillets of sole Dieppoise, Filet mignon with mustard and tarragon sauce, Pork chops in the oven, Montbenoit's canapés, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Pickled gherkins, How to prepare cabbage, Fresh pasta dough, Poached eggs, How to prepare sorrel, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Celeriac soup with mustard, Beurre d'escargot, Crispy smoked salmon and herb rolls, Rémoulette dressing, French dressing (vinaigrette), ... All

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