(Boiled mackerels - Our recipes)

Time: preparation 15 minutes ........ cooking: 45 minutes 2 mackerels 1 carrot, peeled 1 stick of celery 1 onion, peeled Bunch of fine herbs (bouquet garnì) 2 bay leaves 2l (72 fl oz - 9 C) water 100 ml (4 fl oz - 1/2 C) water Extra virgin olive oil Juice of a lamon easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare a court-bouillon with water and wine, the carrot, the onion, the two bay leaves and the stick of celery. Tie up the bunch (parsley, basil, thyme, balm-mint) with string before adding into the water. Bring to the boil and cook, half-covered, for about 20-25 minutes over a low heat.
Switch off the gas, cover and allow to rest for some time.
An hour before serving, bring to the boil the court-bouillon again.
Meanwhile clean the fishes. Use a sharp knife to slit the underside from the gills to the rear vent. Carefully pull out the stomach contents. Cut off the heads and rinse them under running water. Add the mackerels to the court-bouillon, season to taste with salt and let them simmer for 8-10 minutes.
Switch off the gas and let the court-bouillon begin warm.
Take away the fishes from the cooking water and drip them very well. To serve, cut every fish down the center and divide into portions. When the top half has been served, slide a knife under the backbone to separate it from the fillet underneath. Cut the bone at the head and tail, then lift off neatly, removing it. Serve the second fillet as the first.
Transfer the portions of mackerels to a plate; season with olive oil and the juice of a lemon. Garnish with sprig of parsley.

Note
If you don't have fresh herbs, you can use dried ones. In this case you have to prepare a little gauze bag. Wrap the whole herbs in a square of gauze. Pull the edges together and tie with string.

What's the right wine?
Collio Sauvignon: a white wine from Friuli Venezia Giulia - Italy

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".