Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, mackerel with white wine & currant sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mackerel is perfect for a weekday, because it doesn't really improve with fancy treatment. This is a short video I made while I was cooking some fried mackerel. The mackerel was cleaned and gutted and seasoned with a variety of herbs and spices.
Mackerel with White Wine & Currant Sauce is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mackerel with White Wine & Currant Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have mackerel with white wine & currant sauce using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel with White Wine & Currant Sauce:
- Make ready 2 mackerels Mackerel
- Prepare 120 ml White wine
- Take 100 grams Currants (red or pink)
- Prepare 1/2 Onion (roughly chopped)
- Prepare 1/2 tsp Sugar
- Make ready 1 clove Garlic (sliced)
- Take 1 tbsp Butter
- Get 1 Salt and pepper
An oily fish like Spanish mackerel needs an incisive wine with lively acidity, especially when you serve the fish with this buttery sauce of olives and almonds. Kosher salt and freshly ground black pepper. The Best Salt Mackerel Recipes on Yummly Photo about Pan seared mackerel served with carrots, sliced tomatoes and white wine.
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!
Sicilian style mackerel on cauliflower puree with caramelized onions, pine nuts served with rustic bread and white wine. Here is a versatile primer for white wine sauce that you can use for many different dishes including chicken, pork and veal. If you search online for white wine sauce recipes for chicken, or bourbon sauce for ribs, or marsala for veal, or red wine sauce for pork chops; they are all virtually the same. Steamed mussels with white wine is a classic dish and it's incredibly easy to make. The recipe below will serve four people for dinner.
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