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.
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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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