Recipe: Marinated Mackerel in White Wine

Name: Marinated Mackerel in White Wine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 12 small mackerel; 1/2.1 qt (2 l) of dry white wine; 1 dl of white vinegar; 1 carrot; 1 large onion; 1 sprig of thyme; 1 bay leaf; salt and freshly ground pepper

By AFTouch-Cuisine 5/5 (4 reviews)

Prep 20 min

Cook 30 min

Total 50 min

Servings 6 serv.

Marinated mackerel in white wine is a classic from Breton coasts. Twelve small mackerel cleaned and arranged head to tail in an ovenproof dish. Pour over a homemade court-bouillon (dry white wine, vinegar, onion, carrot, thyme, bay leaf) and bake at 200°C for 8 minutes. Result: tender fillets served cold with rémoulade sauce. Total time: 40 minutes.

Ingredients for 6 servings

Adjust for

servings

12 small mackerel
1/2.1 qt (2 l) of dry white wine
1 dl of white vinegar
1 carrot
1 large onion
1 sprig of thyme
1 bay leaf
salt and freshly ground pepper

Step-by-step directions

1 Peel and finely slice your onion and carrot.

2 In a saucepan, cook the onion, carrot, white wine, vinegar, thyme and bay leaf for 20 minutes over low heat.

3 Preheat your oven to 200°(Th 7)

4 Prepare your mackerel: remove the head and tail and clean them. Place them head to tail in an oven-safe dish.

5 Pour your hot white wine preparation over the mackerel and bake for 8 minutes
this dish is best served cold with a good rémoulade sauce.

Chef Patrick's Comment

Two observations for this recipe. Before cooking the mackerel, you must score them, that is to say using a well-sharpened knife, make grooves on the surface of the fish so that the seasoning penetrates inside and add crushed pepper during cooking (for flavor). Be careful, the term small mackerel does not exist, it is called lisette.

Frequently asked questions

Can I replace the dry white wine with another wine?

Yes, try a Muscadet or Pinot Grigio. Red wine will darken the mackerel and make it too astringent. Acidity is what matters: it cooks the fish and creates the marinade. Dry cider works too.

How long does this dish keep in the fridge?

Three to four days in an airtight container with the court-bouillon. The mackerel continues to marinate and improves in flavor the next day. You can freeze for up to two months, though the texture softens slightly after thawing.

How do I clean mackerel without damaging them?

Make a small cut along the belly near the head. Gently remove the innards with your finger or small spoon. Rinse under cold water. If the skin tears slightly, no worries: the hot court-bouillon will cook it perfectly in 8 minutes.

Also explore

Wine Pairing

Alsace Wine Alsace & Eastern France Riesling Alsace & Eastern France Chitry Burgundy Burgundy Muscadet Loire Valley Sancerre Loire Valley Gros Plant du Pays Nantais Loire Valley

Explore all French wines ›

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Did you know?

What is the exact role of blanching in the preparation of candied fruits?

Completely eliminate bitterness Pre-crystallize the sugar Soften the fruit's cell walls

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Continue exploring

You enjoyed this recipe of marinated mackerel in white wine? Discover other recipes of mackerel, or browse the fishes category. This dish pairs well with Alsace Wine, Riesling, Chitry Burgundy, Muscadet, Sancerre and Gros Plant du Pays Nantais.

Fishes Mackerel White Wine Fish Marinade Raw fish Mackerel Appetizer Alsace Wine Riesling Chitry Burgundy Muscadet Sancerre Gros Plant du Pays Nantais