French cuisine · Fish & Seafood

Mackerel in White Wine

Mackerel fillets cooked in a white wine broth with carrots, onions and bay leaf, served cold as a starter.

Ingredients · for 4 servings

• 8 mackerel fillets
• 2 carrots
• 2 onions
• 1 lemon
• 400ml dry white wine
• 100ml white wine vinegar
• 3 bay leaves
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 2 sprigs thyme
• Salt

Instructions

1. Cut the carrots into thin slices, the onions into thin rings and the lemon into slices; check the mackerel fillets for bones – they will need at least 4 hours of chilling time later, ideally overnight.
2. Bring the white wine, white wine vinegar, 200ml water, carrots, onions, bay leaves, peppercorns, coriander seeds, thyme and 1 tsp salt to the boil and simmer uncovered for 10 min., until the carrots are al dente.
3. Remove the broth from the heat and let it stand for 10 min., until it's only lightly steaming – piping hot, it would cause the delicate fillets to fall apart.
4. Lay the mackerel fillets skin-side up next to each other in a shallow dish, tuck the lemon slices in between and pour over the broth along with the vegetables, until everything is covered.
5. Cover and let cool to room temperature, then chill for at least 4 hours, so the fish absorbs the broth and firms up enough to slice.
6. Arrange the fillets on plates with some of the broth, carrot slices and onion rings and serve cold – the broth is the sauce.