Mackerel fillets in a cider marinade
Serves 4 Preparation time : 20 minutes
4 small freshwater mackerel
½ bottle dry cider
1 large onion
1 small sprig of thyme
2 bay leaves
salt and freshly ground pepper
With a pair of sharp scissors cut out the fins and gut and clean the mackerel. Take out the fillets and place them on a deep soup plate. Season with salt and freshly ground pepper and add the lime juice and peppercorns.
Peel and finely chop the onion and carrot.
Place the onion, carrot, thyme, bay leaves and cider in a saucepan and bring to the boil. Leave to cook for 5 minutes. Pour the court-bouillon over the mackerel fillets and leave to marinate for 24 hours before serving.