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Maquereaux au Vin Blanc
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4 large onions, sliced
Four 1 1/2-pound fresh mackerel fillets
12 ounces (1 1/2 cups) dry white wine
1 3/4 cups fish stock
1 cup dry Sherry
1/4 cup fresh lemon juice
1/4 cup light olive oil
1/2 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon thyme
3 bay leaves
Lemon wedges (garnish)

Arrange 3/4 of the onion slices in large skillet. Place mackerel fillets on
top and cover with remaining onion slices. Add wine, stock, Sherry,
lemon juice and oil and sprinkle evenly with seasonings.
Gently poach over direct heat 10 minutes or just until fish loses its trans- lucency. Cool in liquid. Carefully transfer fillets to serving platter. Top
with onion slices. Cover completely and refrigerate.
Strain poaching liquid. Return to skillet and boil until reduced by half.
Cool. Transfer to small container and refrigerate.
Serve fish and sauce cold, garnished with lemon. Serves 8.


More cold fish!
Ceviche
Cold Poached Monkfish with
Louis Dressing

Cold Poached Salmon with
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Gravlax (Julia Child)
Marinated Halibut with
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Marinated Tuna Tartare with
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New Orleans Shrimp Rémoulade
"Pickled" Shrimp (Commander's Palace)
Rollmops
Salmon Tartare (Jacques Pepin)
Scallop Seviche with Avocado Dressing
 


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