Mackerel à la Chartreuse

Name: Mackerel à la Chartreuse (Maqueraux à la Chartreuse)
Yield: Makes 4 main-course or 8 first-course servings
Cuisine: France
Ingredients: 4 mackerel (14 ounces to 1 pound [395 to 450 g] each), or 2 Spanish mackerel (2 pounds [900 g] each), mackerel or Spanish mackerel filleted, skin left on, or 4 kingfish steaks (6 to 8 ounces [170 to 225 g] each); 1 large handful sorrel or spinach leaves, stems removed, cut into chiffonade; 1 imported bay leaf; 1 teaspoon finely chopped fresh marjoram, thyme, or savory; ½ cup [125 ml] dry white wine; 1 tablespoon sherry wine vinegar; ¼ cup [60 ml] extra-virgin olive oil; 1 medium-size carrot, peeled, sliced thin; 6 garlic cloves, crushed; pepper; 2 medium-size onions, sliced thin; 3 medium-size tomatoes, peeled, seeded, and coarsely chopped; salt; 2 tablespoons olive oil (for cooking the vegetables), plus 2 tablespoons (for sautéing the fillets)

Maqueraux à la Chartreuse

Preparation info

Makes
4
main-course

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Traditional recipes call for cooking whole fish, but I fillet the fish ahead of time to make the dish easier to eat. When I’m serving this dish as a first course, I usually serve it cold; as a main course I serve it hot.

Ingredients

4 mackerel (14 ounces to 1 pound [395 to 450 g]

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

If you’re using mackerel or Spanish mackerel, run your fingers along the flesh side of the fillets to feel for the tiny pin bones. Take them out with tweezers or needle-nose pliers. Season the fish fillets with salt and pepper, cover with plastic wrap, and refrigerate.

Cook the onions, carrot, garlic, bay leaf, and marjoram in 2