Marinated Mackerel

Name: Marinated Mackerel
Ingredients: 1 1/4 pounds mackerel fillets, cut into 6 pieces; Salt and freshly ground white pepper; 1 bottle dry white wine; 1/2 cup white wine vinegar; 4 shallots, thinly sliced; 2 carrots, thinly sliced; 2 celery ribs, thinly sliced; 1 1/2 lemons, cut into 12 wedges; 2 bay leaves; 2 thyme sprigs; 1/4 teaspoon black peppercorns; 1/4 teaspoon coriander seeds; 3 whole cloves; Yukon Gold Potato Salad with Leeks, for serving

14 ingredients

7 steps

Ingredients

1 1/4 pounds mackerel fillets, cut into 6 pieces
Salt and freshly ground white pepper
1 bottle dry white wine
1/2 cup white wine vinegar
4 shallots, thinly sliced
2 carrots, thinly sliced
2 celery ribs, thinly sliced
1 1/2 lemons, cut into 12 wedges
2 bay leaves
2 thyme sprigs
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
3 whole cloves
Yukon Gold Potato Salad with Leeks, for serving

Directions

1

Season the mackerel with salt and white pepper and arrange the pieces in a 9-by-13-inch glass or ceramic baking dish, skin side down.
2

In a large saucepan, combine all of the remaining marinade ingredients with 1 1/2 tablespoons of salt and bring to a boil.
3

Reduce the heat to moderately low and simmer until the vegetables are just tender, about 20 minutes.
4

Immediately pour the marinade over the mackerel, spreading the vegetables in an even layer.
5

Cover tightly with plastic wrap and let cool to room temperature, then refrigerate overnight.
6

Transfer the mackerel fillets to plates, skin side up.
7

Top with some of the vegetables and a drizzle of the marinade; serve the potato salad alongside.