Dish
Maquereaux au vin blanc
Mackerel in White Wine
The mackerel is first seasoned with salt and pepper, then pan-fried until crispy. It is then simmered in white wine with shallots, garlic, and thyme until cooked through. The dish is typically served with boiled potatoes and green beans. This dish is a great source of protein and healthy fats, but it is high in sodium due to the seasoning and cooking process. It is best enjoyed in moderation as part of a balanced diet.
Origins and history
Maquereaux au vin blanc originated in France and is a popular dish in coastal regions.
Dietary considerations
This dish is not suitable for those with fish allergies, and it is not suitable for vegetarians or vegans.
Variations
Variations of this dish include using different types of fish or adding other herbs and spices to the sauce.
Presentation and garnishing
Maquereaux au vin blanc is typically served on a plate with the fish on top of the potatoes and green beans, and the sauce drizzled over the top. Garnishing with fresh herbs such as parsley or chives can add extra flavor and color to the dish.
Tips & Tricks
To make the dish even more flavorful, add a splash of lemon juice or a pinch of red pepper flakes to the sauce.
Side-dishes
Common side dishes for maquereaux au vin blanc include boiled potatoes, green beans, or a simple salad.
Drink pairings
White wine is the traditional drink pairing for this dish, but a light red wine or rosé would also work well.
Delicious Maquereaux au vin blanc recipes
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