Patience Gray, Primrose Boyd

Maqueheaux au vin Blanc

Mackerel

Preparation info
  • Serves

    4

    • Difficulty

      Easy

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By Patience Gray and Primrose Boyd

Published 1957

  • About

Maquereaux au vin blanc is usually prepared on top of the stove, but if you don’t wish to risk cracking a fireproof dish, this can be done in an enamelled-iron cocotte over a flame, or alternatively in earthenware or fireproof china in the oven.

Method

Butter a fireproof dish and lay in it as many mackerel as you need, cleaned, with heads and tails removed, and with the skins removed, if you can manage it.

Allow ¼ pint o