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.
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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