Recipe: Yummy Mackerel with White Wine & Currant Sauce

Recipe: Yummy Mackerel with White Wine & Currant Sauce Delicious, fresh and tasty.

Mackerel with White Wine & Currant Sauce. This dishes is the traditional French version, mackerel fillets are poached in a flavorful white-wine and vinegar broth and Mackerel is full flavored and. Mackerel is perfect for a weekday, because it doesn't really improve with fancy treatment. I didn't put any sort of wine, just salt and pepper.

Christopher Trotter makes mackerel with white wine.

The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped.

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You can cook Mackerel with White Wine & Currant Sauce using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Mackerel with White Wine & Currant Sauce

1. It’s 2 of mackerels Mackerel.

2. Prepare 120 ml of White wine.

3. It’s 100 grams of Currants (red or pink).

4. You need 1/2 of Onion (roughly chopped).

5. Prepare 1/2 tsp of Sugar.

6. Prepare 1 clove of Garlic (sliced).

7. It’s 1 tbsp of Butter.

8. Prepare 1 of Salt and pepper.

More information on "Imported Mackerel in White Wine": Images NYPL Digital Gallery, Flickr, Google Images.

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Mackerel with White Wine & Currant Sauce step by step

1. Boil 150 ml water, and let it cool down until there is no more steam..

2. While letting the hot water cool down, remove the currants from their stems, rinse, and set them aside in the bowl..

3. Add the warm water from Step 1 to the currants from Step 2, lightly stir, and leave them for a while (for longer than 10 minutes)..

4. Choose a pan (or wok) large enough to arrange the mackerel fillets in a single layer. Heat up the pan, pour in a generous amount of oil, and spread evenly..

5. Lightly season both sides of the mackerel fillets with salt and pepper, and pan-fry over medium heat with the skin side down..

6. In a small sauce pan, melt the butter, and sauté the onion and garlic..

7. When the onion becomes soft, add the white wine, sugar, and 50 ml of the warm water that was used to soak the currants..

8. Season with salt and pepper. When the white wine starts bubbling around the edges of the pan, reduce the heat to very low..

9. Once most of the surface of the mackerel has turned whitish, flip it over..

10. After 3-5 minutes of pan-frying the mackerel, pour the sauce from Step 8 over the mackerel from Step 9, and simmer over medium heat for 3-5 minutes..

11. Drain the currants from Step 2 through a sieve, add only the currants to Step 10, and simmer over medium heat for about 5 minutes. Shake the pan from time to time, adjust the taste, and its done..

12. Transfer to serving plates, garnish with parsley or other seasonings, and enjoy!.

I absolutely love this recipe, so much so I would say it's my favourite in this chapter.

Here, I paired roasted mackerel fillets with a quickly made olive and almond pan sauce.

You can whisk together the sauce while the fish is in the oven, making this ideal for busy White Bordeaux is another option, especially the more substantial wines from Pessac-Léognan, which may need a few years of.

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