Mackerel in White Wine Broth with Carrots and Potatoes

Ingredients

• 1 kg small firm potatoes
• Salt
• 4 mackerel fillets (about 120 g each)
• 750 ml white wine
• 2 tbsp white wine vinegar
• 1 tsp coriander seeds
• 3 onions
• 3 Carrots
• 30 g liquid butter
• chopped parsley (for garnish)

Instructions

1. 1.

   Peel the potatoes and cook them in salted water for about 25 minutes. While the potatoes are cooking, rinse the fish. Bring the white wine with the vinegar and coriander seeds to a boil. Peel the onions and carrots. Slice the onions into rings and the carrots into rounds. Add both to the wine broth and simmer for 3–4 minutes.

2. 2.

   Place the fish in the wine broth, bring it to a boil once, then cover and let it rest beside the stove for about 10 minutes. Drain the potatoes and allow them to dry. Arrange on plates and brush with liquid butter. Place the fish next to the potatoes, distribute carrots and onions over it, and garnish with chopped parsley.