Recipe: Mackerel in white wine
In his new book, legendary bistrotier Stéphane Reynaud shares 250 classic bistrot recipes for every occasion. Here is a delicious mackerel recipe to try at home
Mackerel in white wine
Serves 6
PREPARATION TIME: 20 minutes, plus chilling
COOKING TIME: ABOUT 40 MINUTES
Ingredients
6 fresh mackerel, gutted
4 carrots, peeled
4 onions, peeled
2 courgettes
3 garlic cloves
2tbsp olive oil
2tbsp brown sugar 500ml dry
white wine
100ml cider vinegar juice of 1 lemon
1tsp peppercorns
1tsp juniper berries
1tsp cumin seeds
1tsp fennel seeds salt and pepper
Method
1. Pat the mackerel dry with kitchen paper. Slice all the vegetables. Heat the olive oil in a large frying pan and cook the onions and garlic over a low heat until lightly golden.
2. Add the sugar, stir well and allow it to caramelize over a low heat for five minutes. Deglaze the pan with the white wine, cider vinegar and lemon juice, add the remaining vegetables and the spices and cook over a low heat for 20 minutes. Add the mackerel and season with salt and pepper. Increase the heat under the pan until the liquid comes to the boil and simmer for five minutes until the mackerel are cooked through.
3. Transfer the mackerel to a serving dish and spoon over the marinade and vegetables. Leave to cool, then chill in the refrigerator for two hours. Serve cold.
Bistro by Stéphane Reynaud is published by Mitchell Beazley, priced £40. Photography: Marie-Pierre Morel
See also Stéphane's recipe for Cordon bleu
