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Recipes Paul Bocuse |
Mackerel in White Wine
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In a few words
"Those who trawl fish in Brittany frequently pull in more mackerel than they can use; so many, in fact, that you might think they were the only fish in the sea.
I have memories of an exquisite maquereau à la moutarde, as well as filets de maquereaux au vin blanc, served early in the morning and doused with a glass of Muscadet wine, a kind of Breton mâchon.
Note: Always choose small mackerel such as those called lisette from the Dieppe coast.
They are the best."
Forks and spoons 6
Cooking preparation
1 heures 20 minutes
Materials -
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Ingredients |
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Recipes
"Trim, gut and rinse the mackerel, or ask your fishmonger to do it for you.
Peel the carrots and onions, and slice them into very thin rounds.
Slice the lemon into thin rounds.
Spread half of the carrot, onion, and lemon slices over the bottom of a deep ovenproof casserole or Dutch oven large enough to hold the fish.
Arrange the mackerel on top, side by side and head to tail.
Cover with the remaining sliced vegetables and lemon rounds.
Sprinkle with the peppercorns and salt.
Add the thyme, bay leaf and clove.
Add the wine and place the pan over low heat.
Bring to a boil, reduce heat and let simmer for 1 minute.
Carefully remove the fish and place them in a large terrine.
Place the liquid and seasoning in the pan over high heat and let boil for 5 minutes.
Pour this reduced liquid over the mackerel in the terrine.
Let cool to room temperature.
Refrigerate for at least 1 hour.
Serve with toasted bread and salted butter."
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"24 small mackerel
2 carrots
2 medium onions
1 lemon, washed and dried
Black peppercorns
Salt
3 sprigs thyme
1/2 bay leaf
1 clove
3 cups (1 bottle) dry white wine, preferably Muscadet
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