Maquereaux au Vin Blanc “Le Petit St. Benoît”

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

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