That recipe is full of color and odors of summer. It's going to go well on a summer night as the first course with a good glass of wine. It's a refreshing dish.
Put the instant pot in mode browning
As soon as it is preheated, put the shallots and wine in the vat
Leave in mode browning until the wine is evaporated
Once evaporated, put the butter, salt, and pepper
Reserve in a bowl and clean the vat
Put the mackerel in the steam basket with 200ml of water in the vat
Switch to pressure cooking 1min
After cooking, remove the bone by crumbling the mackerel.
Mix all the ingredients together
Servings 4