Maquereaux au Vin Blanc


Maquereaux au vin blanc is a traditional fish dish from France. The dish is usually made with a mixture of mackerel, white wine, onions, garlic, bay leaves, coriander seeds, mustard seeds, salt, pepper, lemon zest, lemon juice, and parsley.

The fish is deboned, skinned, filleted and suspended in a tangy meat jelly based on white wine, garlic, onions, bay leaves, coriander seeds, lemon juice and lemon zest. Aromatics suppress the oily tones of the mackerel, while lemon and wine are used for firming and pickling.

The dish is typically served as a starter or light lunch when served with bread and fresh salads. It is recommended to serve mackerel with toasted bread or warm baguette slices. The dish is especially popular in hot weather.





 

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