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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.


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Last modified on: October 28th 2015

For 4 fillets, you will need:

How long does it take?

PreparationRestingCookingStart to finish
19 min.2 hours7 min.2 hours 26 min.
Preservation: 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?
Work this out...

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.


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

Whole recipe
CaloriesProteins CarbohydratesFats
1266155 gr9 gr67 gr
63 %60 %1 %10 %
Per 100 g
CaloriesProteins CarbohydratesFats
12515 gr1 gr7 gr
6 %6 %<1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 fillets : 3.56 €
Per fillets : 0.89 €

Note : These prices are only approximate.

Change currency:

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.
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More recipes?

This recipe use (among others)
Dry white wineDry white wine: You can get more informations, or check-out other recipes which use it, for example: Pea risotto "mantecare", Cured Pork Belly With Lentils, How to prepare cockles, Turban of sole with langoustines, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: Caesar salad, Beurre blanc sauce, How to prepare sorrel, Pickled gherkins, How to prepare a lettuce, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Caesar salad, Potimarron and celeriac autumn soup, Vegetable pie, Tapenade, Hamburgers, ... All

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