Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mackerel with white wine & currant sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This dishes is the traditional French version, mackerel fillets are poached in a flavorful white-wine and vinegar broth and Mackerel is full flavored and. Mackerel is perfect for a weekday, because it doesn't really improve with fancy treatment. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped.

Mackerel with White Wine & Currant Sauce is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mackerel with White Wine & Currant Sauce is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have mackerel with white wine & currant sauce using 8 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mackerel with White Wine & Currant Sauce:

Get 2 mackerels Mackerel
Take 120 ml White wine
Get 100 grams Currants (red or pink)
Prepare 1/2 Onion (roughly chopped)
Make ready 1/2 tsp Sugar
Make ready 1 clove Garlic (sliced)
Make ready 1 tbsp Butter
Get 1 Salt and pepper

But it tasted like wine. white wine. is this weird? Mackerel has oily flesh, so you'll want a white wine with substantial body as well as tang. Riesling is a fine choice, as is an off-dry or medium-dry style; the sweetness will harmonize with the maple syrup. Other good options include chenin blanc, pinot gris or gruner veltliner from Austria.

Instructions to make Mackerel with White Wine & Currant Sauce:

Boil 150 ml water, and let it cool down until there is no more steam.
While letting the hot water cool down, remove the currants from their stems, rinse, and set them aside in the bowl.
Add the warm water from Step 1 to the currants from Step 2, lightly stir, and leave them for a while (for longer than 10 minutes).
Choose a pan (or wok) large enough to arrange the mackerel fillets in a single layer. Heat up the pan, pour in a generous amount of oil, and spread evenly.
Lightly season both sides of the mackerel fillets with salt and pepper, and pan-fry over medium heat with the skin side down.
In a small sauce pan, melt the butter, and sauté the onion and garlic.
When the onion becomes soft, add the white wine, sugar, and 50 ml of the warm water that was used to soak the currants.
Season with salt and pepper. When the white wine starts bubbling around the edges of the pan, reduce the heat to very low.
Once most of the surface of the mackerel has turned whitish, flip it over.
After 3-5 minutes of pan-frying the mackerel, pour the sauce from Step 8 over the mackerel from Step 9, and simmer over medium heat for 3-5 minutes.
Drain the currants from Step 2 through a sieve, add only the currants to Step 10, and simmer over medium heat for about 5 minutes. Shake the pan from time to time, adjust the taste, and it's done.
Transfer to serving plates, garnish with parsley or other seasonings, and enjoy!

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