Maquereaux au Vin Blanc “Le Petit St. Benoît”

Preparation info
  • Serves


    • Difficulty


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By Robert Carrier

Published 1965

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  • 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