|Mackerel||4 Small (or use 2 medium size)|
|White wine||3 Cup (48 tbs) (3 glasses)|
|Water||1 Cup (16 tbs) (1 glass)|
|Vinegar||1 Cup (16 tbs) (1 glass)|
|Onion||1 , sliced|
|Carrot||1 , sliced|
|Garlic||1 Clove (5 gm)|
|Lemon||1⁄2 , sliced|
|Coarse salt||1⁄2 Teaspoon|
Simmer your Court Bouillon as usual in a covered pan on a moderate heat for 1 hour.
Clean your fish (soft-roed, preferably) and cut off the heads.
Cut the large fish into 2 or 3 pieces; if they are small, leave them as they are.
Put them into the Court Bouillon after it has had its hour's cooking, and bring again to the boil: immediately afterwards, poach without boiling for 12 to 15 minutes; then remove the pan from the heat altogether and leave the fish to get cold in the liquor.
Remove the mackerel from the pan, drain, garnish with slices of carrot and lemon, and either pour over them a few spoonfuls of the liquid in which they were cooked or a little olive oil.
Whichever you use, the fish may also be garnished with capers and slices of gherkin.
Fillets of fish can be cooked in the same way, and the recipe may also be used for herring, except that only 7 or 8 minutes will be required for poaching instead of 12 to 15 minutes as for the mackerel.
Note: In Normandy dry or draught cider is often used instead of white wine in cooking, a practice worth copying here.