🐟 Mackerel with Vinegar and Muscat Wine of Samos

🍷 The Aegean, vinegar and Muscat wine on the same plate

Mackerel has a rich, distinctive flavour, and in this Samian recipe it becomes even more interesting through a combination that balances acidity with the aromatic sweetness of wine.

The fish are lightly floured and fried in hot olive oil, then finished with local vinegar and Muscat wine of Samos.

The vinegar brings freshness and cuts through the natural richness of the fish, while the Muscat adds the familiar fruity aromas of the Samian vineyards.

The dish is completed with a warm mixture of spring onions, mushrooms, cherry tomatoes and baby spinach, creating a seafood recipe with several layers of flavour.

👨‍🍳 Method

1. Clean the mackerel

Clean the mackerel thoroughly, remove the entrails and rinse under cold water.

Pat dry well with kitchen paper and season lightly with salt.

For extra aroma, place a little finely chopped garlic and parsley inside each fish.

2. Flour the fish

Place the flour on a plate and lightly coat the mackerel on all sides.

Shake off the excess flour so that a thin, crisp crust forms during frying.

3. Fry

Heat the olive oil in a large frying pan.

Once hot, add the mackerel and fry until golden on both sides.

Avoid overcrowding the pan so that the oil remains hot.

4. Finish with vinegar and Muscat wine

When the fish are nearly cooked, carefully add the local vinegar and Muscat wine of Samos.

Allow them to cook briefly so the sharper alcohol evaporates while the aromas of the wine and the acidity of the vinegar remain.

Remove the mackerel from the pan and place them on absorbent kitchen paper.

5. Prepare the vegetable mixture

In a clean frying pan, or in the same pan after removing excess oil, sauté the finely chopped spring onions and mushrooms.

Once softened and lightly coloured, add the cherry tomatoes cut in half.

6. Add the spinach

Add the baby spinach and toss briefly, just until wilted while still retaining some freshness.

Season with salt and pepper and add a little rosemary.

A small amount of coriander may also be added if desired.

🍽️ Serving

Spread the warm vegetable mixture over the plate and arrange the fried mackerel on top or alongside it.

Serve immediately so the fish remains crisp while the vegetables are still warm and vibrant.

The combination of mackerel, vinegar and Muscat wine of Samos brings together strong contrasts: rich fish, refreshing acidity, sweet wine aromas and earthy notes from the mushrooms.

And naturally, a chilled glass of Samian wine beside it feels almost obligatory. 🍷