This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
75 K 4.1/5 (42 reviews)
2 hours 30 min.
Easy
3.60 €
4 fillets
6 IngredientsLast modified on: October 28th 2015
For 4 fillets, you will need:
- 1
2 mackerel - 2
2 glasses dry white wine - 3
1 glass white (spirit) vinegar - 4
1 tablespoon mustard - 5
salt - 6
pepper - Total weight: 1,015 grams
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: 2 glasses dry white wine, 1 glass white (spirit) vinegar, 1 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 | 160 RDI=60 % | 9 RDI=1 % | 70 RDI=10 % | 1,270 RDI=60 % | 5,300 RDI: 60 % |
| 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 4 fillets : 3.60 €
- 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: Béarnaise sauce, Langoustine gratin, Montbenoit's canapés, Turban of sole with langoustines, Winegrowers' sausage casserole, ... See them all 70
White (spirit) vinegar
Like these other recipes: Cervelle de Canut, How to prepare a lettuce, How to prepare cabbage, Puff or flaky pastry (pâte feuilletée), Red mixed pickle, ... See them all 18
Mustard
Like these other recipes: French dressing (vinaigrette), Tapenade, Filet mignon with mustard and tarragon sauce, Hamburgers, Crispy smoked salmon and herb rolls, ... See them all 46
Other recipes you may also like
Crêpes Suzette
Crêpes Suzette are pancakes filled with orange-flavoured butter (butter and sugar mixed with Grand Marnier), caramelized in a pan and soaked in orange-flavoured syrup. This is an modified version of the recipe invented by Auguste Escoffier. February 28th 2013172 K4.1 50 min.
Cheese tart
This is a very simple recipe for a "Pontarlier" style cheese tart that allows you to prepare a number at the same time. They freeze very well, so you can easily stock up for later. February 3rd 2013105 K4.2 5 hours 10 min.
Elsa's Comtoise galette
This galette is a classic Comtois dessert that resembles choux pastry (pâte à choux). January 20th 2013111 K4 50 min.
How to prepare corn salad
Corn salad (or lamb's lettuce) is a green salad plant. It can be used like lettuce, but requires careful preparation as it is often grown in sand. Here is how to prepare corn salad from the freshly picked plant to the leaves ready to use. April 10th 2013168 K4.1 20 min.
Comtoise tart for Seàn
This tart has all the flavour of the Franche-Comté: the puff-pastry base is covered with diced Morteau sausage and fried potatoes. This is topped with cancoillotte cheese - totally delicious! March 10th 202193 K4.2 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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.