Maquereaux au Vin Blanc “Le Petit St. Benoît”

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 6 small mackerel
  • 1 lemon, thinly sliced
  • 4 carrots, thinly sliced

Method

Ask your fishmonger to clean mackerel and remove heads. Make a court-bouillon with heads of fish, sliced lemon, carrots, onion, thyme, bay leaves, peppercorns, cloves, water and dry white wine. Salt generously and cook for ½ hour.

Place fish in a flat heatproof dish; pour hot court-bouillon over them and cook fish in court-bouillon for 10 to 15 minutes, or until the