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Mackerel in Vinagrette Mackerel is an inexpensive, moist fish with few bones, so it is economical and easy to eat. Like salmon and bluefish, it has a dark layer of fatty meat under the skin, which can be removed, although some people like it. The dark, oily flesh is quite rich, so mackerel is best cooked with something acidic, such as tomato, white wine, or vinegar, rather than a cream sauce. It is excellent grilled on a barbecue or browned under the broiler to release the fat. This is a handy recipe for a first course, picnic, late supper, or a cold buffet because it can be made ahead and kept in the refrigerator for several days. 3 large mackerel, about 1 pound each with the head, but gutted 3 cups cold water 1/3 cup white vinegar 1 teaspoon salt 3 tablespoons chopped fresh chives or parsley to decorate the top Buy the fish whole, preferably gutted. Cutting on the bias, remove the heads and cut the fish into three pieces each. Discard the heads. In a saucepan cover the pieces of fish with the cold water, vinegar, and salt. Bring to a boil, and boil gently for 10 minutes. Remove the pieces of fish from the broth, and when they are cool enough to handle, remove the skin. You may also remove the dark meat between the skin and the white flesh (it will slide off). Lift the meat from the bones, and arrange the pieces of lukewarm fish on a serving platter. Pour the sauce (recipe follows) over the top of the fish. Garnish with chopped chives. Serve at room temperature or cold. Sauce This sauce has the consistency of a light mayonnaise, but it's considered a vinaigrette because it's fairly thin and somewhat acidic. You can serve it with other fatty poached fish, such as herring, salmon, or bluefish; or as a dressing for meats, particularly rich ones like roast pork; salads, like coleslaw; or vegetables, such as boiled potatoes in the skin. Place the egg, vinegar, mustard, salt, and pepper into the bowl of a food processor. Process and add the oil slowly. The sauce should be light—not like a mayonnaise, but rather like light cream. If it is too thick, dilute it with 1 or 2 tablespoons of water. 6 SERVINGS Return to Top | Back to Recipes |
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