Mackerel Fillets in White Wine

A recipe from cooking-ez.com

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

Times:

Preparation	Resting	Cooking	Start to finish
19 min.	2 hours	7 min.	2 hours 26 min.

Step by step recipe

1	Have your fishmonger clean and remove the heads from the mackerel. Wash them thoroughly.
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	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	Mix in a bowl: 2 glasses dry white wine, 1 glass white (spirit) vinegar, 1 tablespoon French mustard, salt and pepper.
5	Immerse the mackerel fillets in this mixture, cover with plastic film and leave to marinate for at least 2 hours.
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.

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