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Provençal Mackerel https://www.metro.ca/userfiles/image/recipes/Maquereau-provencale-4976.jpg PT10M PT20M PT30M
In a large frying pan, melt the butter, add the olive oil, and brown the white part of the leeks with the garlic for two to three minutes.Place the mackerel on the bed of leeks and pan broil (est-ce qu'on ne doit pas deplacer le lit de poireaux avant de griller si cela se fait sur une plaque de cuisson?) on each side for one minute.Mix the white wine with the tomato paste and pour into the frying pan.Cover and poach over low heat for ten minutes.Remove the fish from the pan and keep warm on a serving plate.Add the olives, capers and tomatoes to the cooked sauce and let simmer over low heat for five minutes.Add a little white wine to thin the sauce, if necessary.Add salt, pepper and herbs.Pour the sauce over the fish and serve right away.
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4 mackerel, cleaned and gutted 1 Tbsp. (15 mL) butter 2 Tbsp. (30 mL) olive oil 2 leeks, white part only, finely cut 2 garlic cloves, finely cut 1 cup (250 mL) dry white wine 2 Tbsp. (30 mL) tomato paste 15-20 black olives, pitted 2 Tbsp. (30 mL) capers 4 small Tomato, diced salt, pepper to taste fine herbs, to taste
Provençal Mackerel

Provençal Mackerel

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  • Gluten-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    mackerel, cleaned and gutted
  • 1 Tbsp.
    (15 mL)
    butter
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  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 2
    leeks, white part only, finely cut
  • 2
    garlic cloves, finely cut
  • 1 cup
    (250 mL)
    dry white wine
  • 2 Tbsp.
    (30 mL)
    tomato paste
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  • 15-20
    black olives, pitted
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  • 2 Tbsp.
    (30 mL)
    capers
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  • 4
    small Tomato, diced
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    453 g PRODUCT OF ONTARIO



  • salt, pepper to taste

  • fine herbs, to taste
Imprimer ma sélection

Preparation

In a large frying pan, melt the butter, add the olive oil, and brown the white part of the leeks with the garlic for two to three minutes.

Place the mackerel on the bed of leeks and pan broil (est-ce qu'on ne doit pas deplacer le lit de poireaux avant de griller si cela se fait sur une plaque de cuisson?) on each side for one minute.

Mix the white wine with the tomato paste and pour into the frying pan.

Cover and poach over low heat for ten minutes.

Remove the fish from the pan and keep warm on a serving plate.

Add the olives, capers and tomatoes to the cooked sauce and let simmer over low heat for five minutes.

Add a little white wine to thin the sauce, if necessary.

Add salt, pepper and herbs.

Pour the sauce over the fish and serve right away.

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.

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