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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

Rate this recipe
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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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    454 G SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml 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
  • 15-20
    black olives, pitted
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    UNICO MUFFULETTA

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    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    FRESH 2 GO INTERNATIONAL OLIVE TRAY

    $9.99 ea.

    680 g


    ACROPOLIS OLIVES

    ACROPOLIS OLIVES

    $5.99 ea.

    315 ml SELECTED VARIETIES


    SAVE $1.50
    UNICO MANZANILLA OR JUMBO OLIVES

    UNICO MANZANILLA OR JUMBO OLIVES

    $3.49 ea.

    750 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    capers
  • 4
    small Tomato, diced
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    EGGPLANTS

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    $1.79 /lb

    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.49 ea.

    284 g PRODUCT OF CANADA OR MEXICO



  • salt, pepper to taste

  • fine herbs, to taste
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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.

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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