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Maquereau Au Vin Blanc

French.Palate's picture
Ingredients
  Dry white wine 1⁄2 Pint (300 Milliliter)
  Water 1⁄4 Pint (150 Milliliter)
  Onion 1 , sliced
  Fennel sprig 1
  Lemon rind strip 1
  Peppercorns 1
  Bay leaves 2
  Salt To Taste
  Mackerel 2 Large, boned
  French mustard 2 Teaspoon
  Chopped parsley 2 Tablespoon
  Fennel leaves 4 (For Garnish)
Directions

Put the wine, water, onion, fennel, lemon rind, peppercorns, bay leaves and a pinch of salt in a pan.
Bring to the boil and simmer for 10 minutes.
Cool, then strain.
Poach the mackerel in this liquid for 10 to 15 minutes.
Cool, then strain, reserving half the stock.
Arrange the fish on a serving dish.
Mix the reserved stock with the mustard and spoon over the fish.
Sprinkle with parsley.
Chill before serving, garnished with fennel.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Method: 
Poached
Ingredient: 
Mackerel

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