Cold Mackerel in White Wine

By corlear

Maquereaux au Vin Blanc
Hostellerie de la Coquille Fleurie
Saint-Aubin-sur-Scie

Ingredients

• two 1/2-pound mackerel
• 5 sprigs or 1/4 teaspoon thyme
• 1 cup dry white wine
• 1 cup white-wine vinegar
• 1 large onion, thinly sliced
• 1 carrot, thinly sliced
• 10 peppercorns
• 1 bay leaf
• salt
• pepper

Details

Servings 2

Preparation

Step 1

Have the fishmonger clean two ½-pound mackerel, leaving the heads and tails intact.

Rinse the mackerel and pat them dry with paper towels. Sprinkle the cavities with salt and pepper and put 5 sprigs of thyme in each or sprinkle ¼ teaspoon thyme in each. Arrange the mackerel in an oiled enamel gratin dish just large enough to hold them in one layer, add 1 cup each of dry white wine and white-wine vinegar, or enough barely to cover the mackerel, and arrange 1 large onion and 1 carrot, both thinly sliced, on the mackerel. Add 1 teaspoon salt, 10 peppercorns, and 1 bay leaf and cook the fish in a preheated hot oven (400°F) for 12 minutes.

Let the fish cool in the liquid and chill them, covered, for at least 24 hours.

Skin and filet the mackerel, transfer them to a serving dish, and moisten them with the cooking liquid. Serve the mackerel with brown bread and butter.