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.
73 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: Fish "à la Bordelaise", Cheese tart, Red mullet fillets with a reduced white-wine sauce, Artichoke hearts forestier , Blanquette of veal, ... See them all 70
Mustard
Like these other recipes: Larded pork tenderloin, Celeriac soup with mustard, Rémoulette of celeriac, Tapenade, Cauliflower tabbouleh, ... See them all 44
White (spirit) vinegar
Like these other recipes: Fresh pasta dough, Red mixed pickle, Pickled gherkins, Provençal remoulade sauce, How to prepare sorrel, ... See them all 18
Other recipes you may also like
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits. September 17th 2013687 K5 20 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.41 M3.5 1 hour 9 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual. February 21th 2011509 K 92.5 1 min.
Pets de nonne
These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar. [Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...]. June 18th 201484 K4.1 45 min.
Ice-cream Vacherin
Ice-cream vacherin is a festive French dessert. It consists of two different flavours of ice cream (blackcurrant and vanilla here) sandwiched between two circles of meringue, topped with whorls of Chantilly (whipped cream) which is then frozen. It is not too complicated, but involves a bit of work and quite a few trips to the freezer and back. December 21th 2014192 K4.5 8 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
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.