Soused mackerel

Preparation:

Preparation: Peel the onions and cut them into thin slices. Clean, wash and flour the mackerel, fry them in hot oil. Drain them when they are well browned and dry them on kitchen paper. In a frying pan, heat a little oil and fry the onions, salt and pepper, add the pine nuts and raisins, first softened and squeezed. Pour in the wine and let it reduce by half. Add the vinegar and bring to the boil, cooking for ten minutes. Arrange the mackerel in layers in a baking dish, cover with the sauce and let it rest covered and in a cool place for a day.