Today, Yann Kersalé is preparing mackerel marinated in white wine. It's a cold dish suitable for many guests, ideally serving 12 people.

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  • 12 medium mackerel
  • 4 carrots
  • 2 onions
  • 5 cloves
  • Chili peppers
  • 1 large glass of white spirit vinegar
  • 1 large glass of white wine
  • Salt
  • Thyme
  • Laurel
  • Olive oil


  1. Begin by cutting off the heads of the mackerel. Run your knife under the lateral fins and lift the fillets along the central edge. Repeat this for all the mackerels.
  2. Wash the fillets thoroughly. Next, layer them with a thin coating of coarse salt and let them marinate in the fridge for 45 minutes.
  3. After marinating, rinse the fillets. Cut them in half lengthwise to separate the dorsal side from the belly. Use this opportunity to remove the thin strip of bone in the center of each fillet. Once done, set them aside.
  4. Proceed by peeling and finely chopping both the onions and the carrots.
  5. Take a gratin dish and lay down a generous amount of herbs at the bottom. Add in 2 cloves and 1 chili. Give the mixture a few turns of the mill.
  6. Layer the dish with the mackerel fillets. Continue layering herbs, spices, and mackerel until you've used up all your ingredients.
  7. Combine the white wine and vinegar, then pour this mixture over your layered ingredients. Ensure the liquid just about covers the fillets. Press down firmly to make sure everything is well submerged.
  8. Top everything with 1 tablespoon of thyme blossom. Add 2 broken bay leaves. Finish by drizzling with olive oil.
  9. Cover the dish with cling film and let it rest in the fridge. For best results, marinate for 48 hours.

Julie's advice:

The chef advises putting the mackerel in the freezer for 48 hours to avoid any health risk (the same advice applies to all raw fish).

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