Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same flyer prices and deals online. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
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
0 0 0 0
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

Rate this recipe
0 Vote
  • 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
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $20.99 ea.

    3 L SELECTED VARIETIES


    SAVE $5.00
    MONINI EXTRA VIRGIN OLIVE OIL

    MONINI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    1 L


  • 2
    leeks, white part only, finely cut
  • 2
    garlic cloves, finely cut
  • 1 cup
    (250 mL)
    dry white wine
    You might like:

    Flyer Deal  (1)
    ST. REGIS NON-ALCOHOLIC WINE

    ST. REGIS NON-ALCOHOLIC WINE

    $8.99 ea.

    750 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 15-20
    black olives, pitted
  • 2 Tbsp.
    (30 mL)
    capers
  • 4
    small Tomato, diced

  • salt, pepper to taste
    You might like:

    Flyer Deals  (2)
    WINDSOR SALT SEA

    WINDSOR SALT SEA

    $3.99 ea.

    500 g SELECTED VARIETIES


    WINDSOR SALT SEA

    WINDSOR SALT SEA

    $3.99 ea.

    500 g SELECTED VARIETIES



  • 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.

Error

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