Mackerel marinated in white

There is a simple traditional recipe from the local fishermen from my homeland Brittany in France.
The following recipe would suit 4 people for a starter.
  • 8 Fillets of very fresh mackerel.
  • 1 Onion.
  • 2 Cloves of garlic.
  • 1 Large carrot.
  • 2 Shallots.
  • 10 Black peppercorns.
  • 3 Cloves.
  • 10 Graind of coriander.
  • 1 small Bunch of thyme.
  • 2 Bay leaves.
  • 1/2 Lit dry white wine.
  • 10 cl White wine vinegar.
  • 10 cl Lemon juice.

Slice finely the onion, carrot, shallots and the garlic. Place the fillets of mackerel in plastic type container. Add on the sliced vegetables as well as the thyme, bay leaf, coriander and peppercorns. Pour in the wine, lemon juice and the vinegar. Close the container and place in the fridge for 24 hours. The mackerels will keep well in the marinade in the fridge for three days after that it will get mushy.

You can serve it with a bunch of mixed leaves (I would recommend a mix of rocket, lambs lettuce and baby spinach) or a nice warm potato salad. The fishermen would just put it on a thick slice of buttered bread. So would I!

“Ni thuigeann an sach an seang
Irish proverb

Gluten free/ Dairy free.