Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, mackerel with white wine & currant sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
This dishes is the traditional French version, mackerel fillets are poached in a flavorful white-wine and vinegar broth and Mackerel is full flavored and. Mackerel is perfect for a weekday, because it doesn't really improve with fancy treatment. I didn't put any sort of wine, just salt and pepper.
Mackerel with White Wine & Currant Sauce is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Mackerel with White Wine & Currant Sauce is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook mackerel with white wine & currant sauce using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Mackerel with White Wine & Currant Sauce:
- Get 2 mackerels Mackerel
- Make ready 120 ml White wine
- Get 100 grams Currants (red or pink)
- Make ready 1/2 Onion (roughly chopped)
- Make ready 1/2 tsp Sugar
- Take 1 clove Garlic (sliced)
- Make ready 1 tbsp Butter
- Make ready 1 Salt and pepper
From a grilled mackerel with lardo, avocado and jalapeño on toast to a Spanish mackerel escabèche, here are some of our favorite dishes features the white fish. Mackerel has oily flesh, so you'll want a white wine with substantial body as well as tang. Riesling is a fine choice, as is an off-dry or medium-dry style; the sweetness will harmonize with the maple syrup. Other good options include chenin blanc, pinot gris or gruner veltliner from Austria.
Steps to make Mackerel with White Wine & Currant Sauce:
- Boil 150 ml water, and let it cool down until there is no more steam.
- While letting the hot water cool down, remove the currants from their stems, rinse, and set them aside in the bowl.
- Add the warm water from Step 1 to the currants from Step 2, lightly stir, and leave them for a while (for longer than 10 minutes).
- Choose a pan (or wok) large enough to arrange the mackerel fillets in a single layer. Heat up the pan, pour in a generous amount of oil, and spread evenly.
- Lightly season both sides of the mackerel fillets with salt and pepper, and pan-fry over medium heat with the skin side down.
- In a small sauce pan, melt the butter, and sauté the onion and garlic.
- When the onion becomes soft, add the white wine, sugar, and 50 ml of the warm water that was used to soak the currants.
- Season with salt and pepper. When the white wine starts bubbling around the edges of the pan, reduce the heat to very low.
- Once most of the surface of the mackerel has turned whitish, flip it over.
- After 3-5 minutes of pan-frying the mackerel, pour the sauce from Step 8 over the mackerel from Step 9, and simmer over medium heat for 3-5 minutes.
- Drain the currants from Step 2 through a sieve, add only the currants to Step 10, and simmer over medium heat for about 5 minutes. Shake the pan from time to time, adjust the taste, and it's done.
- Transfer to serving plates, garnish with parsley or other seasonings, and enjoy!
Photo about Pan seared mackerel served with carrots, sliced tomatoes and white wine. Tasty food with fish dishes and glass of red wine in restaurant. Fish fried and served straight from the pan with red wine. Here, I paired roasted mackerel fillets with a quickly made olive and almond pan sauce. Tasty baked potato with vegetables on white table.
So that’s going to wrap this up with this special food mackerel with white wine & currant sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
