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PICKLED MACKEREL

In a shallow ovenproof casserole combine the wine, vinegar, limes, and onions.  Season with salt and pepper, cover and refrigerate overnight.  Place the mackerel in the marinade and place in the oven.  Bake for 35 minutes until the tip of a knife can be inserted easily in the mackerel.  Remove pan from oven and leave fish to cool in the poaching liquid.  Serve at room temperature.
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2 1/4 lbs small mackerel, cleaned
4 cups dry white wine
1 cup white vinegar
2 limes, thinly sliced
2 onions, thinly sliced
salt, pepper
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5
mn
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35
mn
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The fish will keep in the poaching liquid for 15 days in the refrigerator.
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Restaurant
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Fish
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Pouilly-Fuissˇ
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