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Le Chaudron recipe
Maquereau au vin blanc
Mackerel marinated in white wine
⏱ 45 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
4whole mackerel, gutted300 g (11 oz) each
500 ml (2 cups)dry white wine
3shallots, sliced
2carrots, thinly sliced
1 tbspblack peppercorns
3 leavesbay leaf
2 tbspwhite wine vinegar
1bunch of flat-leaf parsley, chopped
- 4 whole mackerel, gutted 300 g (11 oz) each
- 500 ml (2 cups) dry white wine
- 3 shallots, sliced
- 2 carrots, thinly sliced
- 1 tbsp black peppercorns
- 3 leaves bay leaf
- 2 tbsp white wine vinegar
- 1 bunch of flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the marinade: put the wine, sliced shallots and carrots in the sauté pan.
- Add the pepper, bay leaves and vinegar, salt well and simmer for 10 minutes.
- Let the marinade cool completely so it doesn’t cook the fish.
- Rinse the mackerel in cold water and pat dry gently with paper towels.
- Lay the mackerel side by side in the large deep dish.
- Pour the cold marinade over them to cover completely.
- Cover and refrigerate for 48 hours so the fish takes on the flavors. Serve as a starter.
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