(Boiled mackerels - Our recipes)

2 mackerels
1 carrot, peeled
1 stick of celery
1 onion, peeled
Bunch of fine herbs (bouquet garnì)
2 bay leaves
2l (72 fl oz - 9 C) water
100 ml (4 fl oz - 1/2 C) water
Extra virgin olive oil
Juice of a lamon

Time:
preparation 15 minutes
cooking: 45 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare a court-bouillon with water and wine, the carrot, the onion, the two bay leaves and the stick of celery. Tie up the bunch (parsley, basil, thyme, balm-mint) with string before adding into the water. Bring to the boil and cook, half-covered, for about 20-25 minutes over a low heat.
Switch off the gas, cover and allow to rest for some time.
An hour before serving, bring to the boil the court-bouillon again.
Meanwhile clean the fishes. Use a sharp knife to slit the underside from the gills to the rear vent. Carefully pull out the stomach contents. Cut off the heads and rinse them under running water. Add the mackerels to the court-bouillon, season to taste with salt and let them simmer for 8-10 minutes.
Switch off the gas and let the court-bouillon begin warm.
Take away the fishes from the cooking water and drip them very well. To serve, cut every fish down the center and divide into portions. When the top half has been served, slide a knife under the backbone to separate it from the fillet underneath. Cut the bone at the head and tail, then lift off neatly, removing it. Serve the second fillet as the first.
Transfer the portions of mackerels to a plate; season with olive oil and the juice of a lemon. Garnish with sprig of parsley.

Note

- If you don't have fresh herbs, you can use dried ones. In this case you have to prepare a little gauze bag. Wrap the whole herbs in a square of gauze. Pull the edges together and tie with string.