Recipe: Mackerel in White Wine

Name: Maquereau au vin blanc
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 portions
Ingredients: C'est un poisson dit mi-gras de 6 à 8 % de lipides.Auparavant, on les appelaient aussi "Les Sansonnets" et ils n'étaient servis qu'en préparations chaudes et ce n'est que vers les années 1885-1890 que les boulonnais eurent l'idée de commercialiser les filets de maquereaux marinés au vin blanc, stérilisés en boîte.En France nous avons la chance de posséder le top du top des maquereaux : la lisette, petit maquereau pêché en Manche très souvent à la ligne (dite mitraillette).Juste pour le sourire ces beaux poissons portent ce nom car ils suivent sans cesse des bancs de jeunes aloses appelées je cite"Les Pucelles" qu'ils ne quittent que lorsqu'elles ont trouvé un mâle a leur convenance.Filets de maquereaux au vin blanc pour 6 personnes :18 filets de lisette (levés par votre poissonnier)3 carottes épluchées et émincées (Créances si vous trouvez)finement1 gros oignon doux (roscoff si possible) épluché et émincé finement1 bouteille de muscadet sur liesel finquelques grains de poivre écrasés (mignonnette) et de coriandre.un peu de fleur de thym 1 feuille de laurier1 citron (non traité si possible) lavé et émincé très finementQuelques petits dés de gingembre frais3 cuillers à soupe de vinaigre de cidrequelques petits carrés de poivrons rouges et verts (facultatif).

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (10 reviews) Starters

Prep 10 min

Cook 5 min

Total 15 min

Servings 6 serv.

Mackerel is a lovely streamlined fish with steel blue colored flanks; it must be purchased very rigid and with a bright eye

Ingredients for 6 servings

It is a semi-fatty fish with 6 to 8% lipids.
Previously, they were also called "The Sansonnets" and they were only served in hot preparations; it was not until around 1885-1890 that people from Boulogne had the idea of commercializing mackerel fillets marinated in white wine, sterilized in cans.
In France we are fortunate to have the best of the best mackerel: the lisette, a small mackerel fished in the English Channel very often by line (called mitraillette).
Just for a smile, these beautiful fish bear this name because they constantly follow schools of young shad called, I quote "The Pucelles" which they only leave when they have found a male to their liking.
Mackerel fillets in white wine for 6 people:
18 lisette fillets (filleted by your fishmonger)
3 peeled and finely sliced carrots (Créances if you can find them)
1 large sweet onion (Roscoff if possible) peeled and finely sliced
1 bottle of Muscadet sur lie
fine salt
a few crushed peppercorns (mignonette) and coriander.
a little thyme flower 1 bay leaf
1 lemon (untreated if possible) washed and finely sliced
A few small dice of fresh ginger
3 tablespoons of cider vinegar
a few small squares of red and green bell peppers (optional).

Step-by-step directions

1- In a large wide pot, bring all the ingredients to a boil: the bottle of Muscadet, the sliced carrots, the sliced onion, lemon, salt, pepper, coriander, thyme, bay leaf, ginger vinegar and possibly the pepper dice.

2- Then reduce this preparation to half its starting volume.

3- Then plunge your filets in so that they are completely submerged.

4- Cook for 3 minutes after returning to a boil, then remove from heat and cover.

5- Place a saucepan or a deep plate turned upside down under your pot (so that air can pass through and cool it) and let it rest.

6- When everything is completely cold, carefully use a skimmer to place your filets in a nice salad bowl then with a ladle pour the cooked marinade over it.
If you prepare this with whole lisettes cook for 6 minutes of boiling
There you go; cover your bowl with plastic wrap and put it in the fridge for at least 2 days.
A simple dish appreciated by all, served with large slices of toasted bread (Poilâne© style) and a small knob of salted butter and warm new potatoes from Ré or Noirmoutier.

Poisson aux cêpes Poisson au safran