Magdalen-Island Pan-Fried Mackerel and Cranberry Compote

Preparation:	15 min
Marinating/Waiting:	0 min
Cooking:	40 min
Total:	55 min

4
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	Metro

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Recipe of : Magdalen-Island Pan-Fried Mackerel and Cranberry Compote

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Recipe ingredients

Compote
30 mL (2 Tbsp.) chopped, dry shallots
15 mL (1 Tbsp.) Irresistibles extra virgin olive oil*
80 mL (2/3 cup) white wine
500 g (18 ounces) fresh or frozen cranberries
80 mL (2/3 cup) maple syrup*
80 mL (2/3 cup) pure unsweetened cranberry juice*
2.5 mL (1/2 tsp.) chopped jalapeño pepper
Makerel fillets
30 mL (2 Tbsp.) butter*
60 mL (1/4 cup) extra virgin olive oil*
250 mL (1 cup) finely diced potatoes
60 mL (1/4 cup) chopped onion
4 mackerel fillets
5 mL (1 tsp.) salted herbs
Freshly ground pepper to taste

Preparation

Compote
In a frying pan, brown the shallots in oil. Pour in the white wine and reduce to half.

In a food processor, grind the cranberries coarsely.

Add the cranberries, syrup and juice to the reduced white wine. Lower the heat and simmer for 15 minutes.

Add the jalapeño pepper and simmer for 5 minutes. Set aside the compote.

Mackerel fillets
Brown the potatoes and onions over high heat in the butter mixed with the oil.

When the potatoes are cooked but firm (10-12 minutes), add the mackerel fillets and cook for 2 to 4 minutes per side.

Season with the salted herbs and freshly ground pepper.

Serve the fish with the potatoes and onions, and a spoonful of cranberry compote.

Suggestion

Served chilled, the cranberry compote goes well with terrines, pâtés et cheeses.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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