Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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.
4
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 tomatoes, diced fine herbs, to taste
Provençal Mackerel

Provençal Mackerel

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4
    mackerel, cleaned and gutted
  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deals  (2)
    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

    2 for $3.00

    SELECTED VARIETIES OR 1.99 EA.

  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    TERRA DELYSSA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 L SELECTED VARIETIES

  • 2
    leeks, white part only, finely cut
  • 2
    garlic cloves, finely cut
    You might like:

    Flyer Deal  (1)
    GARLIC

    GARLIC

    $3.99 ea.

    115 g PRODUCT OF ONTARIO

  • 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 tomatoes, diced
    You might like:

    Flyer Deals  (2)
    Avocados PRODUCT OF MEXICO, Red Mangoes PRODUCT OF BRAZIL, Grape Tomatoes 283 g, PRODUCT OF ONTARIO

    Avocados PRODUCT OF MEXICO, Red Mangoes PRODUCT OF BRAZIL, Grape Tomatoes 283 g, PRODUCT OF ONTARIO

    3 for $5.00

    EXTRA LARGE BEEFSTEAK TOMATOES

    EXTRA LARGE BEEFSTEAK TOMATOES

    $1.49 /lb

    PRODUCT OF ONTARIO 3.28/kg


  • 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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.