Cooking-ez.com

994 easy and fully explained recipes, with 12,041 photos and 77 videos

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.

20,4454.1/5

Grade this recipe

Last modified on: October 28th 2015

For 4 fillets, you will need:

How long does it take?

Fulfillment
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?
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.

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

% 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?

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.

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: Rabbit with mustard, Purple artichokes braised in white wine, Penne with purple artichokes, Saltimbocca, Jura bread, ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Vegetable pie, Endive and walnut salad, Rémoulade dressing, Mustard baps, Tapenade, ... All
White (spirit) vinegarWhite (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare sorrel, Puff or flaky pastry (pâte feuilletée), Sautéed chicken with leeks, Poached eggs, How to prepare a lettuce, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-04-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page