|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
White Wine
Art Print
Bagnato, Judi
Buy at AllPosters.com
La Belle Cuisine
Maquereaux au Vin Blanc
L’Aiglon, New York, NY
Bon Appetit Archives
Bon Appetit - One Year Subscription
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
fillets on
top and cover with remaining onion slices. Add wine, stock, Sherry,
lemon juice
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
with
onion slices. Cover completely and refrigerate.
Strain poaching liquid. Return to skillet and boil until reduced by
half.
Cool. Transfer to small container and refrigerate.
Serve fish and sauce cold, garnished with lemon. Serves 8.
More cold fish!
Ceviche
Cold Poached Monkfish with
Louis Dressing
Cold Poached Salmon with
Mayonnaise Verte
Gravlax (Julia Child)
Marinated Halibut with
Mustard Sauce
Marinated Tuna Tartare with
Goat Cheese
New Orleans Shrimp Rémoulade
"Pickled" Shrimp (Commander's
Palace)
Rollmops
Salmon Tartare (Jacques Pepin)
Scallop Seviche with Avocado Dressing
Index - Fish Recipe Archives
Index - Seafood Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
