Recipe · Normandia · Étretat
Mackerel marinated in white wine and cider vinegar
mackerel from the Norman coast cooked in a stock of white wine, cider vinegar and vegetables, and left to cool in the stock: the recipe of a Norman chef for Normandie Fraîcheur Mer, the Normandy fisheries association
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- remove the black membrane inside the belly of the mackerel, put them in an oval dish, salt them and leave them to rest for two hours
- score the carrots lengthwise and cut them into rounds, and slice the onions into rings too; cut the green of the leeks into strips, the white into rounds
- put all the vegetables in a pan with the peppercorns, the cloves and the white wine, and boil hard for ten minutes
- add the vinegar and the lemon cut into slices, and boil for another five minutes
- dry the mackerel, put them in the boiling stock for five minutes, then take off the heat and drain them
- put the mackerel in a dish or a terrine, strain the stock, keeping the vegetables aside, and pour it over them boiling hot
- cover the mackerel with the slices of onion, carrot and lemon, put the lid on and leave to cool
- keep them in the fridge, where they last a week
