Lisettes with Rully wine

Lisettes Dieppe marinated in Rully wine

Ingredients for 8 people: Small mackerels 1 kg, 2 lemons, 1 bottle of Rully wine, 4 onions, salt, ground pepper, thyme, bay leaf.
Cooking time: 30 minutes
Choose 1 kg of small Dieppe mackerel called "Lisettes". Empty without removing the heads. Wash them carefully. Blot them with a clean cloth.
Wash the lemons. Cut them into thin slices.
Arrange the fish head to tail in a heat-resistant hollow dish, alternating with the lemon slices.
Over low heat, put the white wine (rather young), and very dry, in a saucepan. Add the peeled and finely chopped onions, a pinch of salt, a few good turns of the pepper mill, 1 sprig of thyme and 1/2 bay leaf. Let reduce by about 1/3.
Pour the contents of the saucepan, still boiling, over the lisettes. Put the dish on the fire, just enough time to give two or three broths. Leave to cool in the dish.

Serve cold.

It was in the 15th century that this name took on a pejorative meaning. Because the mackerels were said to lead the schools of feint shad, at sea, and these were also called virgins. We see the trick! Here, it is small Dieppe mackerel, also called line-caught mackerel because it is caught by line and not by net. They are smaller and called (but why?) "lisettes".

RULLY

Appellation d'origine contrôlée, worn by the red and white wines of Burgundy, produced in the area delimited by the communes of Rully and Chagny, in Saône-et-Loire. Rully is the northernmost of the Côte Chalonnaise. The vine is planted on clay-limestone soil.

Some good addresses for producers:
Domaine Vincent Dureuil-Janthial
www.dureuiljanthial-vins.com – 03 85 87 26 32 –

Albert Sounit Maison SARL
maps.google.fr – 03 85 87 20 71 –

Domaine Christian Belleville
domaine-belleville.com – 03 85 91 06 00 –

Maison Andre DELORME
www.andre-delorme.com – 03 85 87 10 12 –

Ninot Domain
maps.google.fr – 09 64 29 51 32 –

Domaine Michel Briday
www.domaine-michel-briday.com – 09 77 45 16 60 –

Regnaudot Jean-Claude
maps.google.fr – 09 64 47 15 79 –