By Philippe Broad
PARIS, 1 MARCH 2012 Whether you're observing Lenten traditions
or trying to eat heart-healthy, mackerel can find a place on your table.
Here is a traditional French recipe for mackerel with garlic, white
wine, and thyme, and an unexpected touch: red currants.
6 medium-sized mackerel
1 lb 2 oz red currants
2 cloves garlic
1 oz butter
1 tbsp castor sugar (finely
1 medium glass dry white wine
Pepper from the mill
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.
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.
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.
Serve the mackerel in the oven dish, together with steamed new potatoes
sprinkled with chopped parsley.
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