Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle fillets with salt and pepper and set aside.
- Cut onions in half lengthwise. Place each half cut side down on a flat surface and cut onions into very thin slices. There should be about 3 cups.
- Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan. Add onions and cook, stirring fairly often, about 10 minutes or until golden brown. Sprinkle with salt and pepper.
- Add wine and cloves and cover closely. Bring to the boil and let cook over low heat about 20 minutes.
- Meanwhile, put the milk in a flat dish and add salt and pepper. Put the fillets in the milk and turn. Let stand until ready to use.
- Sprinkle the flour on a flat surface. Lift the fillets from the milk, one at a time, and shake off excess milk. Do not pat dry. Dip the fillets in the flour to coat well on both sides. Shake off excess.
- Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up. Cook on one side over moderately high heat 3 minutes. Turn the pieces and cook on the other side about 3 minutes. Tilt the pan and baste the fillets occasionally as they cook.
- Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
- Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
- Add the vinegar and pour the mixture over the onion-topped mackerel. Sprinkle with parsley and capers and serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 29 grams, Carbohydrate 16 grams, Fat 45 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 12 grams, Sodium 661 milligrams, Sugar 5 grams, TransFat 1 gram
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