Mackerel with Red Currants 

PARIS, 28 February 2006—Whether you're observing Lenten traditions or trying to eat heart-healthy, mackerel can find a place on your table. Here, Culturekiosque's Philippe Broad presents a traditional French recipe for mackerel with garlic, white wine, and thyme, and an unexpected touch: red currants.

Serves 6

Ingredients

6 medium-sized mackerel
1 lb 2 oz red currants
2 white onions
2 cloves garlic
1 oz butter
1 tbsp castor sugar (finely granulated sugar)
1 medium glass dry white wine
2 sprigs thyme
Salt
Pepper from the mill

Preparation

1. Clean, gut and trim the mackerel, and place them side by side in a buttered oven dish. Take 1/3 of the red currants, blend in a food processor and then filter the juice and keep to one side.

2. Finely chop the garlic and onions, and cook them gently for about 10 minutes in the butter without browning. Add the sugar, white wine, red currant juice, and season with salt and pepper. Pour the liquid over the mackerel and sprinkle with thyme leaves.

3. Place the dish in a hot oven (th 7 - 220° C/425° F) and cook for about 10 minutes. Distribute the remaining red currants over the top of the dish and cook for a further 10 minutes.

Serving suggestion

1. Serve the mackerel in the oven dish, together with steamed new potatoes sprinkled with chopped parsley.