This combination of mackerel and rhubarb is absolutely delicious. Furthermore, it is so easy and quick to prepare. A perfect dish for brunch, lunch or an after work supper dish. This is a recipe we always make as soon as rhubarb is in season, as it never fails to hit the spot.
Ingredients
for the roasted rhubarb
4-5 stalks rhubarb
1 tbsp light brown sugar
for the mackerel
2 fresh mackerel, filleted
1 tbsp seasoned plain flour
1 tbsp olive oil
3/4 sprigs of chopped rosemary
1 tbsp capers, drained
a splash of sherry vinegar
Method
- Cut the rhubarb into roughly 6in lengths and place in a roasting tin with half a teacup of water and the sugar.
- Place in a preheated oven (200C/400F/Gas 6) and roast until it is soft enough to stab with a fork, about 10-15 minutes. Allow it to cool, drain and set aside the cooking juices.
- Dip the skin side of each mackerel fillet into the flour to coat. Place the mackerel fillet, skin side down, in a pan of heated oil. Scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through, then add the capers.
- Turn the mackerel after two minutes and then cook for another minute or two. Add the sherry vinegar and allow it just to come to the boil.
- Remove the mackerel and rhubarb and add a little of the reserved juices to the pan. Scrap round the pan with a wooden spoon to lift the crispy bits. Serve straightaway, with the sauce over the mackerel and the rhubarb on the side.
Believe me when I say you will love this dish. Perfect for Spring.
Have a fabulous day lovelies.
Have a fabulous day lovelies.
