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La Belle Cuisine
Maquereaux au Vin Blanc
LAiglon, New York, NY
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4 large onions, sliced
Four 1 1/2-pound fresh mackerel fillets
12 ounces (1 1/2 cups) dry white wine
1 3/4 cups fish stock
1 cup dry Sherry
1/4 cup fresh lemon juice
1/4 cup light olive oil
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon thyme
3 bay leaves
Lemon wedges (garnish)
Arrange 3/4 of the onion slices in large skillet. Place mackerel
top and cover with remaining onion slices. Add wine, stock, Sherry,
and oil and sprinkle evenly with seasonings.
Gently poach over direct heat 10 minutes or just until fish loses
its trans- lucency. Cool in liquid. Carefully transfer fillets to serving platter. Top
onion slices. Cover completely and refrigerate.
Strain poaching liquid. Return to skillet and boil until reduced by
Cool. Transfer to small container and refrigerate.
Serve fish and sauce cold, garnished with lemon. Serves 8.
More cold fish!
Cold Poached Monkfish with
Cold Poached Salmon with
Gravlax (Julia Child)
Marinated Halibut with
Marinated Tuna Tartare with
New Orleans Shrimp Rémoulade
"Pickled" Shrimp (Commander's
Salmon Tartare (Jacques Pepin)
Scallop Seviche with Avocado Dressing
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