ingredients

4 mackerel 150 g (boneless fillets)
250 g of currants
1 tbsp. to s. honey all flowers
1 fennel
1 bunch of onions
1 drizzle of olive oil
1 glass of white wine
1 glass of water
Flower of salt

Steps

Step 1

Rinse and destem the currants. In a bowl, season with honey and a pinch of salt.

Marinate in the fridge.

2nd step

Wash the fennel, remove the first leaves, cut in small cubes. Peel and wash the onions, chisel the soft parts of the stems, cut the bulbs in half.

Step 3

In a casserole, with 1 drizzle of olive oil, sear the mackerel fillets on the skin side just 15 seconds. Book on a plate.

Step 4

In the same casserole, cook the mushrooms and fennel for 4 min on high heat until a little coloring. Add half the currants, mix. Pour the wine and water, continue cooking for 15 minutes until the onions are tender.

step 5

Add the rest of the currants, mix, put the mackerel fillets on it. Remove the pan from the heat, cover, let rest about 10 minutes.

Step 6

Place the mackerel fillets on the serving platter. Add the chopped onion stalks in the sauce, mix and serve at room temperature. Sprinkle with fleur de sel.

tips

Wine

Château Vignelaure Cuvée Château 2011

A generous, gourmet rosé with a finish on the tangy freshness of red fruits (strawberry, raspberry, currant). In good resonance with mackerel. € 13.70. www.vignelaure.com