Recipes

Grilled Mackerel with Rhubarb

This recipe is as delicious as it is beautiful, making an exciting meal that’s sure to impress. We think it would make a perfect Valentine’s Day meal in, though there is no pressure to plate it as elegantly as our teachers!

Wonderfully seasonal and undoubtedly tasty, this dish is an interesting mix of flavours that work really well together. So if you’re seeing rhubarb cropping up in the shops and local makets, try out this savory version next time you pick some up.

Ingredients

Serves 2

2 x Fresh mackerel fillets; skin on and pin boned

Vegetable oil

 

Potato Salad:

150g New potatoes

40g Crème fraiche

1/2 Lemon (zest and juice)

3 sprigs Dill (finely chopped)

3 sprigs Parsley (finely chopped)

Salt and cracked black pepper

 

Rhubarb Compote:

100g Forced Yorkshire rhubarb

15g caster sugar

Salt and pepper

 

3/2/1 Pickles:

50g Rhubarb

1/2 Red Onion

120ml Water

80ml White wine vinegar

40g Caster sugar

Reserved parsley and dill stalks

Instructions

  1. Boil new potatoes in salted boiling water under tender. Drain and allow to cool. When cool roughly dice.
  2. Prepare the crème fraiche. Add chopped parsley, dill, salt and pepper lemon zest and juice to taste. When potatoes are cool mix through the diced potatoes and set aside.
  3. For the rhubarb compote, chop 80g of the rhubarb in to 2cm lengths and add to a saucepan with caster sugar and a small splash of water. Season and simmer gently, covered with a cartouche, for approx 15minutes until soft. Finely dice the remaining 20g rhubarb. Blend the compote with a stick blender until smooth and while still warm stir through the diced rhubarb to make a chunky compote.
  4. Prepare the 3/2/1 pickles. In a small saucepan combine water, vinegar and sugar and herb stalks. Simmer gently until the sugar has dissolved, approx 5mins. Allow to cool slightly. Finely slice the onion and cover with boiling water for 10 minutes to soften. Finely slice the rhubarb on an angle. Drain the onions and mix with the rhubarb, pour over the warm pickle and set aside.
  5. For the mackerel. Dry the mackerel skin with a paper towel, generously coat both sides with oil and season. Heat a grill pan until smoking. Turn down the heat to medium and place the mackerel fillets in skin side down. Cook for approx 5 minutes until the fish is 2/3rds cooked (you will see the flesh turn from pink to white) using a pallet knife gently flip over and cook for another minute. Finish with a squeeze of lemon.
  6. Arrange the potato salad, compote and pickles on your plate, place the mackerel fillet on top and garnish with sprigs of dill and parsley.

Enjoy!

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