Mackerel in White Wine Pickle

Click to Enlarge	Mackerel in White Wine Pickle Euro-American - maquereaux au vin blanc
	Serves Effort: Sched: DoAhead:	8 app *** 1-1/2 hr Best		This mild but intensely flavorful wine pickle is a perfect appetizer for those of us who love mackerel. Yumm. You can also serve it over mixed salad greens with the pickle serving as a dressing. It's best made a day ahead, but the pickle is mild so refrigerate and use within a couple of days. Bring to room temperature for serving.

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1-1/2
2
6
6
3
1
1/4
1/2
1
1/4
1/2
2
2
2
5
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Mackerel Filet (1)
Water
Onion
Fennel Bulb
Carrot
Garlic
Peppercorn blk
Mustard seeds
Bay Leaf
Chili crushed
Salt
White Wine
Chives chopped
Capers
Lemon Juice
--Garnish
Chives
Capers

Cut MACKEREL FILETS into appetizer size peices, 1"x1-1/2" or as desired - keep refrigerated until needed.
Slice ALL * Vegetables thin and put ALL * Ingredients in a saucepan.
Note depth of the contents in the pan. Add WHITE WINE, bring to a medium simmer and simmer uncovered until liquid has evaporated down to the noted level, about 1/2 hour.
ArrangeMackerel Filets in a stainless sauté pan, strain the pickle liquid over them, and bring just to a simmer. Simmer very slowly until mackerel is just cooked through.
Let mackerel cool until easily handled. Carefully remove filets from liquid, peel off skin if desired (and if possible). Arrange them in a deep ceramic baking dish,
Strain the pickle liquid back into the saucepan. Bring back to a simmer, turn off heat, and stir in CHIVES, CAPERS and LEMON JUICE Let it all steep for a few minutes and pour over the Mackerel.M.ku<
Refrigerate until needed but bring to room temperature before serving for best flavor.

NOTES:

Atlantic Mackerel is preferred for size and flavor but other mackerel work too. Shown is Mackerel Pike which is much smaller, more difficult to filet and impossible to skin, but tasty.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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