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.
Here is how to create this classic yourself, step by step.
21,2844.1/5 for 40 ratings
Last modified on: October 28th 2015
For 4 fillets, you will need:
- 1
2 mackerel - 2
2 glasses dry white wine - 3
1 glass white (spirit) vinegar - 4
1 tablespoon French mustard - 5
salt - 6
pepper - Total weight: 1,015 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 19 min. | 2 hours | 7 min. | 2 hours 26 min. |
Keeping:
Several days in the fridge, covered with plastic film.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?
Step by step recipe
Stage 1 - 2 min.
Have your fishmonger clean and remove the heads from the mackerel.
Wash them thoroughly.
Wash them thoroughly.
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.
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.
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.
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.
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
Immerse the mackerel fillets in this mixture, cover with plastic film and leave to marinate for at least 2 hours.
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.
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.
Nutritional information
How much will it cost?
- For 4 fillets : 3.56 €
- Per fillets : 0.89 €
And to drink?: A nice drop of white wine, preferably the one you have used in the recipe, or a light red.
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: Saltimbocca, Seven-hour lamb, Béarnaise sauce, Turmeric risotto, Quiche Bretonne, ... All |
| White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare corn salad, Puff or flaky pastry (pâte feuilletée), Béarnaise sauce, Beurre blanc sauce, Poached eggs, ... All |
| French mustard: You can check-out other recipes which use it, like for example: Rabbit with mustard, Celeriac soup with mustard, Rémoulette of celeriac, Mustard baps, Caesar salad, ... All |
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