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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.

48K 42 4.1

Last modified on: October 28^th 2015

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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 these quantities to make: 2 fillets 4 fillets 8 fillets 12 fillets

Change measures: Metric

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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:

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Step by step recipe

Stage 1 - 2 min.

Have your fishmonger clean and remove the heads from the mackerel.

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.

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.

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.

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.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

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).

Possible allergens in this recipe: Fish, Sulfites, Mustard

How much will it cost?

For 4 fillets : 3.56 €
Per fillets : 0.89 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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: Tomato meat balls, Cheese tart, Mussels marinière, Sauce Normande (for fish), Fillets of sole Dieppoise, ... All
	French mustard: You can check-out other recipes which use it, like for example: Mayonnaise, Creamy Winter Vegetable Soup, Spiced butternut gratin, Leek and broccoli "à la flamande", Hearty potato and ham gratin, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Provençal remoulade sauce, Beurre blanc sauce, Sautéed chicken with leeks, Red mixed pickle, How to prepare broccoli, ... All

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