Skip to content

The starter, Light and fresh

White wine marinated mackerel

White wine marinated mackerel is a fresh starter for 6 people, made with poached fillets marinated with carrots, lemon and herbs. It takes 25 minutes of active work and is made entirely the day before, for an easy dish at €2.40 per serving. The key to success is the resting time, at least twelve hours, which lets the marinade soak into the fish.

White wine marinated mackerel, made the day before with carrots and lemon, a classic on any good table.

White wine marinated mackerel
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.40
Calories per person
230 kcalcalculated by Kiloach, your weight coach

Marinated mackerel has a firm, pearly texture that holds together nicely on the fork, with a sharp acidity from the white wine and vinegar that cuts through the richness of the fish. The carrot and lemon slices, softened in the marinade, add color and a touch of sweetness, while thyme and bay leaf perfume the whole dish without ever taking over.

This starter suits a dinner party in spring or summer, served cold with grilled bread, but it also works well for a family meal in fall when you want a light start before a heartier main. It pairs nicely ahead of a braised dish or meat in sauce.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 20 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Do everything the day before, slicing the vegetables, making the marinade, and poaching the fillets, then let everything rest at least twelve hours in the fridge. On the day of your dinner there's nothing left to cook, you just take the dish out ten minutes before plating it at serving time.

The ingredients

6 people

Fish counter

  • Mackerel fillets 12

Pantry

  • Dry white wine 30 cl
  • White vinegaroften in the pantry 10 cl
  • Bay leavesoften in the pantry 2
  • Peppercornsoften in the pantry 1 tsp
  • Coriander seedsoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tsp
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Lemon 1
  • Thyme 4 sprigs

Allergens Fish

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Thinly slice the carrot, onion and lemon into rounds.

    A mandoline gives you even slices that all cook at the same rate.

  2. Simmer the white wine, vinegar, bay leaves, thyme, peppercorns, coriander seeds, sugar and salt with the vegetables. 15 min

    Let it simmer for ten minutes, the alcohol cooks off and the marinade turns fragrant.

  3. Drop the mackerel fillets into the simmering marinade for three minutes, then remove from the heat. 5 min

    Watch it closely, mackerel cooks fast and falls apart if left too long.

  4. Transfer the fillets to a dish, cover with the marinade, let cool, and refrigerate for at least twelve hours.

    The fillets need to be fully submerged in the liquid to keep well and soak up flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the dish out ten minutes before serving, plate two fillets per person with the vegetables and a little of the marinade.

    Serve with toasted country bread, the tangy flavors go perfectly together.

Our tips to get it right

  • Pick mackerel fillets that are very fresh, with firm, shiny flesh, they hold up better to poaching and won't fall apart in the marinade.
  • Don't poach past three minutes, the mackerel keeps cooking gently in the warm marinade as it cools.
  • Taste the marinade before pouring it over the fillets, it should balance acidity and sweetness, add a pinch of sugar if it tastes too sharp.

The variations

  • Swap the mackerel for herring or sardine, the marinating technique stays the same and the poaching time doesn't change.
  • Add a few slices of mild chili or a pinch of paprika to the marinade for a spicier version.
  • For a quicker version, use already smoked mackerel fillets and marinate them for just a few hours instead of poaching.

What to serve it with

  • Grilled country bread
  • A glass of dry white wine
  • A simple green salad

Storage

Marinated mackerel keeps for 2 to 3 days in the fridge in a covered dish, submerged in its marinade. It doesn't freeze well, the texture of marinated fish would suffer after thawing.

Questions about this recipe

Can you replace the white wine with something else?

You can replace part of the wine with vegetable stock for a less alcoholic marinade, but white wine brings the acidity that balances the richness of the mackerel. Avoid cutting it out completely.

How do you know the fillets are properly poached?

The flesh should turn opaque and flake easily with a fork after the three minutes of poaching. It keeps cooking slightly as it cools in the marinade.

How should you plate marinated mackerel?

Arrange two fillets per plate with a few carrot and lemon slices, then spoon over a little of the marinade. A sprig of fresh thyme or a turn of the pepper mill finishes it nicely.

Can you double the recipe for more guests?

Yes, just double every ingredient and use a dish large enough to keep all the fillets submerged in the marinade. The poaching time stays the same, poach in two batches if needed.

Can white wine marinated mackerel with carrots and lemon be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make white wine marinated mackerel with carrots and lemon?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in white wine marinated mackerel with carrots and lemon?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does white wine marinated mackerel with carrots and lemon cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Gazpacho shooters The appetizer

Light and fresh

Gazpacho shooters

  • 20 min of work
  • Prepared the day before
  • Very easy, €1.00 per person

90 kcalcalculated by Kiloach

Lemon granita The dessert

Light and fresh

Lemon granita

  • 20 min of work
  • Prepared the day before
  • Very easy, €0.90 per person

150 kcalcalculated by Kiloach

Starters for entertaining

See all
Eggs in aspic with ham The starter

French classic

Eggs in aspic with ham

  • 40 min of work
  • Prepared the day before
  • Medium, €1.60 per person

170 kcalcalculated by Kiloach