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Maquereaux au vin blanc – Mackerel with White Wine, Carrot and Onion
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Source: https://recipheon.com/en/recipes/snacks/maquereaux-au-vin-blanc-mackerel-with-white-wine-carrot-and-onion
About this recipe
Maquereaux au vin blanc is a French mackerel dish served cold in a wine and vinegar marinade. The fillets are first baked in hot liquid with carrot, onion and herbs, then develop their flavor in the refrigerator. White wine, diluted wine vinegar and lemon provide a distinct acidity that suits the fatty, delicate fish. This version uses cooked fish, not raw fish cured with acid alone. Use raw skin-on fillets without bones so they are easy to eat with the vegetables once chilled. The recipe makes 4 cold appetizer servings. Allow about 14 hours, including at least 12 hours of marinating in the refrigerator; prepare the vegetables and marinade while the oven heats. Serve the fish with a little marinade. Discard the remaining liquid.
Ingredients
Fish
600 g fresh raw Atlantic mackerel fillets with skin, without bones: about 4 larger fillets, net weight after cleaning
Wine and vinegar marinade
300 ml dry white wine
100 ml white wine vinegar with 6% acidity
200 ml water
150 g raw carrot, weighed after peeling
120 g raw onion, weighed after peeling
60 g washed lemon with peel, without seeds, in thin half-slices; remove all pieces after baking
3 g fresh thyme, whole sprigs to remove later
2 dried bay leaves to remove later
1 g whole black peppercorns to remove later
2 whole cloves to remove later
8 g salt
Steps
Keep the fillets refrigerated until you arrange them in the dish. Run your fingers over them to check that no small bones remain and remove any with tweezers. Pat the fish dry with paper towels. Cut the carrot into thin slices, about 2 mm thick, and the onion into thin half-slices. Preheat the oven to 200°C on the conventional setting, without a fan. Have an ovenproof dish about 30 × 22 cm and at least 5 cm deep ready, large enough to hold the fillets in a single layer.
Pour all the wine, vinegar and 200 ml water into a saucepan. Add the carrot, onion, thyme, bay leaves, peppercorns, cloves and all the salt. Bring to a boil, then simmer gently with the lid slightly ajar for 15 minutes, until the carrot starts to soften. Add the lemon during the final 5 minutes of this cooking time. Do not reduce the marinade to a thick sauce.
Arrange the fillets skin side up in a single layer in the dish. Distribute the vegetables between them and carefully pour in all the hot marinade. The liquid should reach at least halfway up the fillets; do not add anything beyond the listed amounts. Cover with a lid or seal tightly with aluminum foil and immediately place on the middle oven rack. Bake for 15–20 minutes. The thickest part of a fillet should be hot in the center, opaque and flake easily. If the center is still translucent or cool, bake covered for a few more minutes and check again. A color change caused by vinegar does not replace thoroughly cooking the fish.
AI-generated After baking, remove and discard the lemon, thyme sprigs, bay leaves, peppercorns and cloves. Use a clean spatula to gently transfer all the fillets and all the carrot and onion to 2 shallow, wide heatproof containers. Divide all the remaining marinade, including the fish juices, between them; keep the contents no more than about 4 cm deep. Leave to cool for about 30–60 minutes, then cover and refrigerate. The time between the end of baking and refrigeration must not exceed 2 hours. Marinate in the refrigerator for at least 12 hours, until the fish and marinade are completely cold.
Take the fish out of the refrigerator just before serving. Divide all the fillets, carrot and onion into 4 servings and spoon 2 tablespoons, about 30 ml, of cold marinade over each. Discard the remaining liquid. Serve cold. Keep the fish covered in the refrigerator until serving and eat within 48 hours of baking.
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