Mackerel Nage with Cider Vinegar

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Gourmandia English

Mackerel Nage with Cider Vinegar-
  1. Start by preparing the mackerel fillets. Remove the remaining fish bones and put the mackerels aside, ready to cook.
  2. Next, prepart the nage, meaning the bouillon, which serves to poach the mackerels later on.
  3. Peel the onions and carrots.
  4. Melt some butter. Incorporate the onions and carrots.
  5. Add some salt.
  6. After about 2-3 minutes, incorporate the white wine. Let it cook for a few minutes.
  7. Then, add the water (1 pint) and cook for 10-15 minutes.
  8. In the meanwhile, put the mackerels in an oven-plate with butter.
  9. If the mackerels are too large, cut them in half. Salt and pepper. Put it in the oven.
  10. Pour the hot nage over it. Wait until it lightly starts to boil. Then, pour the cider vinegar over it and let it infuse. Let it cook for another 2-3 minutes.
  11. Decorate with some dill. Serve lukewarm, according to your taste.

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