Mackerel In White

Preparation:

Preparation: Cut the heads off the fish, wash them, dry them, cut them into rather large pieces. Pour a liter of water and the vinegar into a saucepan, add coarse salt, peppercorns, chives, bay leaves and cook over a moderate heat for a quarter of an hour. When it boils, add the mackerel pieces and keep it simmering for seven/eight minutes. Turn off and let stand for 5 minutes. Drain it. Strain the broth, add a knob of butter, sprinkle with dill and pour it all over the mackerel. Leave to marinate for a few hours.