- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- butter, for shallow-frying and thickening
- 1 bulb fennel, finely sliced
- 2 carrots, finely sliced
- 1 leek, finely sliced
- 2 shallots, sliced
- 6 black peppercorns
- 150 ml white wine
- 150 ml white wine vinegar
- 500 ml water
- 4 mackerel fillets
- small bunch of herbs, such as basil, thyme, bay
- 12 roast potatoes, to serve
- sprig dill, to garnish
1. Heat the butter in a heavy-based saucepan. Add in the fennel, carrot, leek and shallots.
2. Fry gently until softened, around 3-5 minutes. Add in the peppercorns, white wine, vinegar and water.
3. Bring to the boil, reduce the heat and simmer for 10 minutes.
4. Place the mackerel fillets and assorted herbs in a deep-sided frying pan. Pour the vegetables with the wine sauce over the fish.
5. Bring to the simmer, then remove from direct heat. Transfer the mackeral fillets to a dish and set aside.
6. Strain the vegetables, reserving both the sauce and the vegetables, but discarding the peppercorns and herbs.
7. Return the sauce to the heavy-based saucepan. Bring to the boil and cook briskly until slightly reduced, around 5 minutes.
8. Stir in a little butter, mixing well. Return the reserved vegetables to the sauce.
9. Serve the mackerel fillets on top of the roast potatoes, garnished with dill, with the vegetables and wine sauce spooned around.
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