Maquereaux au Vin Blanc

Ingredients

• 4 mackerel fillets (about 200g each) 4 mackerel fillets (about 200g each)
• 2 cups (470ml) dry white wine 2 cups (470ml) dry white wine
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 lemon, sliced 1 lemon, sliced
• Fresh parsley, for garnish Fresh parsley, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until softened.
2. 2.
   Pour the white wine into the skillet and bring it to a gentle simmer.
3. 3.
   Season the mackerel fillets with salt and pepper, then carefully place them in the skillet.
4. 4.
   Lay the lemon slices on top of the fish.
5. 5.
   Cover the skillet and let the fish poach for about 10-12 minutes, or until the mackerel is cooked through and flakes easily with a fork.
6. 6.
   Remove the fish from the skillet and transfer to a serving platter.
7. 7.
   Drizzle some of the cooking liquid over the fish.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Mackerel — Make sure to choose fresh mackerel fillets with a firm texture and a pleasant smell. If fresh mackerel is not available, you can use frozen fillets, but make sure to thaw them completely before cooking.
• White wine — Opt for a dry white wine with a good acidity level, such as Sauvignon Blanc or Chardonnay, as it will enhance the flavors of the dish.

Tips & Tricks

• To enhance the flavors, you can add a sprig of fresh thyme or a bay leaf to the poaching liquid.
• Serve the Maquereaux au Vin Blanc with a side of crusty French bread to soak up the delicious cooking liquid.
• If you prefer a slightly tangier taste, you can squeeze some lemon juice over the fish before serving.
• For a more vibrant presentation, garnish the dish with a sprinkle of lemon zest.
• If you're not a fan of mackerel, you can substitute it with other oily fish such as sardines or trout.

Serving advice

Serve the Maquereaux au Vin Blanc hot, accompanied by a side of steamed vegetables or a fresh green salad. The delicate flavors of the fish and the aromatic broth pair perfectly with the crispness of the vegetables, creating a well-balanced and satisfying meal.

Presentation advice

Arrange the mackerel fillets on a platter, drizzle some of the cooking liquid over them, and garnish with fresh parsley. The vibrant colors of the fish, the aromatic broth, and the green parsley create an appealing visual presentation that will entice your guests.