Mackerel Fillets in White Wine

Step by step recipe:

  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.
  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.
  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.
  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.
  5. 2 hoursMackerel 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.
  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.

Source:

Home made.

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