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.
56 K 4.1/5 (42 reviews)
2 hours 30 min.
Easy
8 fillets
6 IngredientsLast modified on: October 28th 2015
For 8 fillets, you will need:
- 1
4 mackerel - 2
4 glasses dry white wine - 3
2 glasses white (spirit) vinegar - 4
2 tablespoons Mustard - 5
salt - 6
pepper - Total weight: 2,030 grams
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: 4 glasses dry white wine, 2 glasses white (spirit) vinegar, 2 tablespoons 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 | 310 RDI=120 % | 20 RDI=2 % | 130 RDI=20 % | 2,530 RDI=130 % | 10,600 RDI: 130 % |
| 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 8 fillets : 7.15 €
- 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: Filet mignon with asparagus, Hollandaise sauce, Rosemary steamed fish, Rabbit with mustard, Jura bread, ... See them all 67
Mustard
Like these other recipes: Provençal remoulade sauce, Thin cherry tomato and pesto tart, Endive and walnut salad, Mackerel rillettes, Tapenade, ... See them all 38
White (spirit) vinegar
Like these other recipes: Beurre blanc sauce, How to prepare cabbage, How to prepare romanesco, Fish petals, vegetables julienne, and beurre blanc, How to prepare broccoli, ... See them all 18
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013277 K4.6 1 hour 45 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.58 M 714.6 2 hours 40 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...February 2nd 2016228 K3.7 1 hour 20 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.October 24th 2017346 K3.9 3 hours 30 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.October 19th 2010522 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.