Serving
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Mackerel in White Wine Pickle
Euro-American
  -   maquereaux au vin blanc
Serves
Effort:
Sched:
DoAhead:  
8 app  
***
1-1/2 hr  
Best
This mild but intensely flavorful wine pickle is a perfect appetizer for those of us who love mackerel. Yumm. You can also serve it over mixed salad greens with the pickle serving as a dressing. It's best made a day ahead, but the pickle is mild so refrigerate and use within a couple of days. Bring to room temperature for serving.




1-1/2
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2
6
6
3
1
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1/4
1/2
1
1/4
1/2
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2
2
2
5
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#
---
c
oz
oz
oz
cl
---
t
t

t
t
---
c
T
T
T
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Mackerel Filet (1)
-- Vegetables
Water
Onion
Fennel Bulb
Carrot
Garlic
-- Spices
Peppercorn, blk
Mustard seeds
Bay Leaf
Chili, crushed
Salt
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White Wine
Chives
Capers
Lemon Juice
--Garnish
Chives
Capers
  1. Cut FILETS into appetizer size pieces, 1"x1-1/2" or as desired - keep refrigerated until needed.
  2. Slice all VEGETABLES thin. Mix with all Spices in place in a saucepan.
  3. Note depth of the contents in the pan. Add White Wine and bring to a medium simmer, then uncover simmer slowly until liquid has evaporated down to the depth you noted above, about 1/2 hour.
  4. Arrange Mackerel Filets in a stainless sauté pan. Strain the pickle liquid and pour it over the fish. Bring just to a simmer. Simmer very slowly until mackerel is just cooked through.
  5. Let mackerel cool until easily handled. Carefully remove filets from liquid, peel off skin if desired (and if possible). Arrange them in a deep glass or ceramic baking dish,
  6. Chop CHIVES and drain Capers. Mix.
  7. Squeeze LEMONS.
  8. Strain the pickle liquid back into the saucepan. Bring back to a simmer, turn off heat, and stir in Chive mix and Lemon Juice. Let it all steep for a few minutes. then pour over the Mackerel.
  9. Refrigerate until needed, but for best flavor bring to room temperature before serving. Serve garnished with chopped chives and capers.
NOTES:
  1. Mackerel   Atlantic Mackerel is preferred for size and flavor but other mackerel work too. Shown is Mackerel Pike which is much smaller, more difficult to filet and impossible to skin, but tasty.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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