maquereaux-au-cidre

Marckerel marinated in cider

For 4 people | Preparation: 60 minutes | Cooking: 40 minutes

Ingredients

  • 4 or 5 small mackerel from 200 to 250 g
  • 1 bottle of semi-dry organic Val de Rance cider
  • 20cl water
  • 10 cl Cider vinegar
  • 1 small carrot
  • 1 onion
  • 2 bay leaves
  • coriander
  • 2 cloves
  • 2 sprigs thyme
  • Black pepper, cooking salt

Preparation

  • In a stewpot, bring to boil carrot, cut into thin slices
  • chopped onion and all spices in cider, water and vinegar for 20 minutes
  • Meanwhile, clean the mackerel and cut their head and tail
  • When the broth is ready, put in mackerel for 15 to 20 minutes by placing them on the back
  • Leave to cool and put it in an oval dish as it is still warm
  • Store in a refrigerator

Message from the Cellar master:
“Go for a supple cider which will mask the acidity of the cider vinegar. »

Print Share

Related product Picto Bolee Celte Bio