How to Make Mackerel With Cider Vinegar

For every healthy recipes that shows you how to poach mackerel filets in a savory court-bouillon and cider vinegar. Some people don’t like the fishy smell and strong flavor of mackerel but they might change their mind when they try this dish.

Cooked with cider vinegar, mackerel tastes fantastic. Here, you will learn how to turn an inexpensive ingredient into a gourmet dish that is worthy to be served in a fine dining setting. Pair this scrumptious mackerel dish with Bourogne Blanc for an out-of-the-ordinary epicurean experience and other healthy meals.

One of the best fish healthy food recipes: Mackerel With Cider Vinegar

Ingredients:

4 mackerel

1 onion

1 carrot

1 ½ tablespoons butter

1 cup white wine

2 cups water

3/4 cups cider vinegar

Directions:

1. Begin by slicing mackerel into filets on both sides. Trim them lightly along the sides. 

2. To make the court bouillon where the mackerel will be poached, peel the onions and carrots. Carve carrots to decorate it. Slice the onions and carrots into thin rounds. Melt butter in pan, add the carrots and onions, add a pinch of salt, after two or three minutes, add white wine, let the wine cook for a few minutes then add water. Cook for 10-25 minutes. 

3. Brush the bottom of the baking dish with some butter. Place the mackerel filets in the oven dish. Keep a distance between the pieces so they will not stick. Season with salt and pepper. 

4. Pour the nice and hot court-bouillon on top of the mackerel. Bring it gently to a boil. Pour on the cider vinegar, and let it infuse for another two to three minutes. Add fresh dill. Serve warm.