Loading Search Bar...
40 mins

+ waiting
Mackerel in White Wine - Maquereaux au Vin Blanc Recipe

Mackerel in White Wine - Maquereaux au Vin Blanc

An Unusual RecipeAn Ideal Recipe for Slimmers

Recipe by  

Maquereaux au Vin Blanc ~ Mackerel in White Wine is a speciality of North-Western France. Those who trawl fish round the Brittany and Calvados coastlines frequently pull in more mackerel than they can use and, in the beautiful harbour at Honfleur, I have experienced exquisite Maquereaux au Vin Blanc, served early in the morning and washed down with a glass of fresh Muscadet.

By and large, Americans are not used to fish that stare back. While cooking whole fish has many advantages (they are not as fragile as fillets and the skin protects the flesh from drying out) I have opted to use filleted fish for this recipe, but be sure to leave the skin on. They will then look spectacular on the plate and you'll feel like you're eating something luxurious as well as virtuous. Always choose small mackerel since the flesh is so much more tender.

      Preparation Time: 20 Minutes + waiting

      Cooking Time: 20 Minutes

Ingredients for Mackerel in White Wine - Maquereaux au Vin Blanc

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
½ pint
dry white wine
¼ pint
1 medium
1 sprig
1 small
6 - 7
bay leaves
4 fillets
mackerel (skin on)
2 teaspoons
Dijon mustard
2 tablespoons
chopped parsley


How to Cook Mackerel in White Wine - Maquereaux au Vin Blanc

  1. Peel the onion and cut in two. From the centre, cut 5-6 very thin slices and set aside. Slice the rest of the onion at normal thickness. Cut the lemon in half and put one half in the fridge for another day. From the centre of the remaining half, cut 6-8 very thin slices and set aside. Remove the rind from the remaining piece of lemon. Peel the carrot, cut 12-15 very thin slices on the diagonal and set aside (you can eat the rest of the carrot raw - it's good for you!!)
  2. Put the wine, water, onion, fennel, lemon rind, peppercorns, bay leaves and a pinch of salt in a pan. Bring to the boil and simmer for 10 minutes. Cool, then strain.
  3. Add the thinly sliced carrot and thinly sliced onion and gently poach the mackerel fillets in this liquid for 6 to 8 minutes. Cool, then strain, reserving half the stock.
  4. Arrange the fish on a serving dish. Mix the reserved stock with the mustard and spoon over the fish. Chill before serving and garnish with parsley and the thinly cut lemon slices. Serve with thick slices of wholemeal bread and a good dry white wine (Chablis or similar).

Serve Maquereaux au Vin Blanc ~ Mackerel in White Wine as a starter, a main course or just a snack. If you serve it as a main course, you may wish to double the number of fillets you use, so each person gets two.
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

50 Ways with Eggs
50 Ways with Eggs

The versatile egg just hides quietly in your kitchen waiting for the word of command, then transforms itself into a million different meals.

77 Romantic Dinners
77 Romantic Dinners

Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.

10 Brilliant Barbecue Recipes
10 Brilliant Barbecue Recipes

The smoke, the sizzle, the aroma, yeah - it's time for BBQ but don't buy scrappy steaks if you want to eat like a king.

Other Fish & Seafood Recipes

Smoked Salmon (without the smoke)
Smoked Salmon (without the smoke)

This unusual recipe for Smoked Salmon Without the Smoke has been passed down through my wife's family for generations (well, a couple of years anyway)

Smoked Snapper with Lemon Couscous
Smoked Snapper with Lemon Couscous

Light, delicious, east to make, Smoked Snapper with Lemon Couscous is one of those unusual recipes that will delight guests and family alike.

Stir-Fried Cod with Vegetables
Stir-Fried Cod with Vegetables

If, like me, you keep a fillet or two of fish in your freezer, this simple recipe is the ideal answer if you need to quickly provide a meal.


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.