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Maquereaux au vin blanc
Mackerel in white wine
Maquereaux au vin blanc: Breton mackerel fillets cooked in a hot white-wine and vinegar marinade, served cold
In Brittany and Normandy, mackerel in white wine is a summer starter and picnic dish, made when the boats come in heavy with silver fish in June and July; cafés serve it cold with bread and butter. Fillets are laid in a dish and a hot marinade of white wine, vinegar, carrot, onion, coriander seed and bay is poured over to cook them gently, then they chill for a day. Oily fish, high in protein and suitable as part of a balanced diet; serve with a green salad or a few boiled new potatoes. About 300 kcal and 4 g carbohydrate per portion. It cooks with wine, which boils for 5 minutes; for an alcohol-free version use vegetable stock and add 2 extra tablespoons of vinegar. The usual mistake is using fish that is not very fresh: the eyes should be bright and the flesh firm. Chef's tip: check the thickest fillet after the hot marinade; if it is not opaque, simmer the dish on the hob for 2 minutes.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 8 very fresh mackerel fillets, pin-bonedfrom 4 fish
- ½ tsp salt
- 1 cup dry white wineor vegetable stock
- ½ cup white wine vinegar
- ½ cup water
- 1 carrotthinly sliced
- 2 shallotssliced into rings
- ½ lemonthinly sliced
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 2 sprigs fresh thyme
- 1 tsp sugar or sweetener (optional)
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Method
0/5 doneStep 1: Lay the 8 very fresh mackerel fillets, pin-boned fillets skin side up in a single layer in a shallow flameproof dish and sprinkle with the ½ tsp salt.
3 minStep 2: In a saucepan, bring the 1 cup dry white wine, ½ cup white wine vinegar, ½ cup water, 1 carrot, 2 shallots, ½ lemon, 1 tsp coriander seeds, 1 tsp black peppercorns, 2 whole cloves, 2 bay leaves, 2 sprigs fresh thyme and 1 tsp sugar or sweetener if using to the boil and simmer for 5 minutes.
8 minStep 3: Pour the boiling marinade over the fish so it is just covered. The fillets will turn opaque as they sit.
1 minStep 4: After 5 minutes check the thickest fillet: it should be opaque and flake at the centre. If not, set the dish over a low heat for 2 minutes at a bare simmer.
5 minStep 5: Cool, cover and chill for at least 12 hours, ideally 24. Serve cold with the vegetables and some marinade spooned over; eat within 3 days.
2 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 24 g
- Carbs
- 4 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does maquereaux au vin blanc take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dry white wine?
- Stock with 1 tsp white wine vinegar per 120ml (½ cup).
- What can I use instead of white wine vinegar?
- Cider vinegar or rice vinegar, same amount.
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