
Tangy rhubarb really complements the rich, oily mackerel and a light citrus salad rounds it all off perfectly.
Ingredients
- For the chutney
-
- 75g/2⅔oz
caster sugar - 25g/1oz
sultanas - few sprigs fresh
rosemary - 2cm/¾in piece root
ginger, peeled and finely chopped - 1
shallot, peeled and finely chopped - 3 sticks
rhubarb - 5 tbsp cider
vinegar - 1 orange, juice only
salt and black pepper
- 75g/2⅔oz
- For the mackerel
-
- 2 whole
mackerel, gutted, filleted and pin boned rapeseed oil, for cooking
- 2 whole
- For the salad
-
- 1
orange, segmented - 2 heads
chicory, separated into leaves - 100g/3½oz
pea shoots - small handful
celery tops - 1 tbsp chopped fresh
dill rapeseed oil, for dressing salt and black pepper
- 1
- For the garnish
-
- 1 stick
rhubarb, sliced into ribbons using a vegetable peeler
- 1 stick
Preparation method
-
For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb.
-
Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.
-
To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper.
-
For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.
-
Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.