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Soused mackerel on rhubarb and ginger

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Serves 4

 

For the mackerel

140ml/4½fl oz white wine vinegar

140ml/4½fl oz dry white wine

1 piece lemon rind

1 star anise

1 tbsp sea salt

6 peppercorns

2 good-sized mackerel, filleted and pin-boned

1 tbsp oil

30g/1oz butter

 

For the rhubarb

55g/2oz butter

450g/1lb rhubarb, half roughly chopped and half cut into 2.5cm/1in batons

110g/4oz caster sugar

2.5cm/1in root ginger, peeled and crushed

splash of grenadine

 

For the sauce

½ lemon, juice only

1 tsp chopped fresh parsley

1 tsp fennel seeds

 

How to Create the Dish

 

For the mackerel, put the vinegar, wine, lemon rind, star anise, salt and peppercorns in a pan and bring to the boil. Pour into a tray and lay the mackerel fillets in the liquid skin-side up. Leave to cool.

 

For the rhubarb, melt the butter with the sugar in a clean pan. Add the ginger and roughly chopped rhubarb. Cook gently until it becomes a purée, then break it up using a wooden spoon. Add the grenadine and rhubarb batons. Cook gently, keeping the batons whole.

 

Meanwhile, take the mackerel fillets out of the liquid and carefully dry. Heat the oil in a frying pan, add the mackerel, skin-side up, and cook for approximately five minutes. Meanwhile, add 30g/1oz butter and continually baste the mackerel with this.

 

In a clean pan make the sauce. Heat the butter until it starts to turn golden-brown. Remove from the heat and add the lemon juice, parsley and fennel seeds.

 

To serve, lay the rhubarb in the middle of serving plates. Carefully lay the mackerel on top. Spoon the sauce over and serve.

 

 

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