Du Vin Blanc Extraordinaire
Forney
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The Seine River
Claude Monet
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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 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 translucency. 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.
 

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