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Magdalen-Island Pan-Fried Mackerel and Cranberry Compote https://www.metro.ca/userfiles/image/recipes/Poelee-maquereaux-madelinienne-compote-canneberges-4865.jpg PT15M PT40M PT55M
CompoteIn 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 filletsBrown 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.
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compote 2 Tbsp. (30 mL) chopped, dry shallots 1 Tbsp. (15 mL) extra virgin olive oil 2/3 cup (170 mL) white wine 18 oz (500 g) fresh or frozen cranberries 2/3 cup (170 mL) Maple syrup 2/3 cup (170 mL) pure unsweetened cranberry juice 1/2 tsp. chopped jalapeno pepper makerel fillets 2 Tbsp. (30 mL) butter 1/4 cup (60 mL) extra virgin olive oil 1 cup (250 mL) finely diced potato 1/4 cup (60 mL) chopped onion 4 mackerel fillets 1 tsp. (5 mL) salted herbs freshly ground pepper to taste
Magdalen-Island Pan-Fried Mackerel and Cranberry Compote

Magdalen-Island Pan-Fried Mackerel and Cranberry Compote

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  • Gluten-free
4
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • compote
  • 2 Tbsp.
    (30 mL)
    chopped, dry shallots
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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  • 2/3 cup
    (170 mL)
    white wine
  • 18 oz
    (500 g)
    fresh or frozen cranberries
  • 2/3 cup
    (170 mL)
    Maple syrup
  • 2/3 cup
    (170 mL)
    pure unsweetened cranberry juice
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    OCEAN SPRAY JUICE OR COCKTAIL

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    1.77 - 1.89 l SELECTED VARIETIES


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  • 1/2 tsp.
    chopped jalapeno pepper

  • makerel fillets
  • 2 Tbsp.
    (30 mL)
    butter
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    LACTANTIA BUTTER

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    SALTED OR UNSALTED 454 g


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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  • 1 cup
    (250 mL)
    finely diced potato
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  • 1/4 cup
    (60 mL)
    chopped onion
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  • 4
    mackerel fillets
  • 1 tsp.
    (5 mL)
    salted herbs
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  • freshly ground pepper to taste
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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