Maquereaux al vino blanco

Maquereaux au vin blanc is a traditional fish dish originating from France. The dish is usually made with a combination of mackerel, white wine, onions, garlic, bay leaves, coriander seeds, mustard seeds, salt, peppercorns, lemon rind, lemon juice, and parsley. The fish is boned, skinned, filleted, and suspended in a tangy aspic based on white wine, garlic, onions, bay leaves, coriander seeds, lemon juice, and lemon rind. The aromatics subdue the mackerel's oily overtones, while the lemon and wine are used for firming and pickling. The dish is typically served as an appetizer or a light lunch when served with bread and fresh salads. It's recommended to serve the mackerel with hot toast or warm baguette slices. The dish is especially popular in hot weather.