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.
Here is how to create this classic yourself, step by step.
65 K 4.1/5 (42 reviews)
2 hours 30 min.
Easy
2 fillets
6 IngredientsLast modified on: October 28th 2015
For 2 fillets, you will need:
- 1
1 mackerel - 2
1 glass dry white wine - 3
½ glass white (spirit) vinegar - 4
½ tablespoon Mustard - 5
salt - 6
pepper
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
Cooking: 7 min.
All in all: 2 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Have your fishmonger clean and remove the heads from the mackerel.
Wash them thoroughly.
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.
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.
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: 1 glass dry white wine, ½ glass white (spirit) vinegar, ½ tablespoon 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 4 RDI=0 % | 30 RDI=5 % | 630 RDI=30 % | 2,650 RDI: 30 % |
| Per 100 g | 20 RDI=6 % | 0 | 6 RDI=1 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per fillets | 40 RDI=20 % | 2 RDI=0 % | 20 RDI=3 % | 320 RDI=20 % | 1,330 RDI: 20 % |
How much will it cost?
- For 2 fillets : 1.80 €
- Per fillets : 0.90 €
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
Like these other recipes: Mackerel rillettes, ... See them all 1
Dry white wine
Like these other recipes: Fish in white wine, Creamy risotto with diced vegetables and flax seeds, Tartiflette, Turmeric risotto, Rabbit terrine, ... See them all 68
Mustard
Like these other recipes: Beurre d'escargot, Pork chops in the oven, Fine multi-tomato tart, Provençal remoulade sauce, Crispy smoked salmon and herb rolls, ... See them all 41
White (spirit) vinegar
Like these other recipes: Béarnaise sauce, How to prepare romanesco, How to prepare corn salad, Fresh pasta dough, Provençal remoulade sauce, ... See them all 18
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013299 K 15 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011272 K3.9 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011254 K 24.2 1 hour 7 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011538 K4.6 1 hour 35 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.