Ingredients
- 500 g deboned mackerel fillets
- 1 red onion
- 10 cl of cider vinegar
- 20 cl of dry white wine
- 1/2 teaspoon cinnamon
- 40 g cedar or pine nuts
- 40 g sultana raisins
- 3 cl of olive oil
- 1/2 teaspoon(s) of salt
-
freshly ground pepper
Preparation
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Fill 1/4 of the steamer tank with water and bring to the boil.
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Peel and thinly slice the onion.
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Pour the vinegar, wine, cinnamon, pine nuts and raisins into a small saucepan and bring to the boil. Let reduce by half.
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Place the fish fillets (skin side up) as well as the onion slices in the steamer basket and precook for 1 to 2 minutes depending on the thickness of the fillets.
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Transfer everything into a deep dish, then pour the boiling contents of the pan over it.
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Add the oil, salt and pepper and set aside at room temperature until serving or refrigerate for up to 48 hours. Let come back to temperature before serving.