Maquereau Au Vin Blanc
|Dry white wine||1⁄2 Pint (300 Milliliter)|
|Water||1⁄4 Pint (150 Milliliter)|
|Onion||1 , sliced|
|Lemon rind strip||1|
|Mackerel||2 Large, boned|
|French mustard||2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Fennel leaves||4 (For Garnish)|
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.