Mackeral & Rhubarb

This is such a simple recipe, I will be making it often when rhubarb is in season.

The rhubarb goes so well with this oily fish.

The amount of rhubarb given here were for 2 fillets of mackeral but can be stretched to 3 fillets.

INGREDIENTS

• 2 fillets of mackeral (1 per person)
• A little oil to fry the mackeral
• 4-5 stalks of rhubarb
• 2 tablespoons of granulated sugar
• 1 -2 tablespoons of water
  
  METHOD
  
• First cook the rhubarb.
• Chop the stalks into lengths of around 5-8cm.
• Place the rhubarb, sugar and water into an ovenproof dish.
• I used a Pyrex dish.
• Add the cover from the dish (see through is good).
• Place the dish into an oven at around GM3 – 160⁰C.
• Cook for around 30 minutes.
• Keep an eye of this you do not want pulp – rather you want the rhubarb to keep its shape.
• *
• Just before the rhubarb is ready – fry the mackeral filets in a frying pan in your usual manner
• Cook them on both sides.
• *
• Serve the mackeral with some rhubarb at the side.

Served here on a Royal Doulton Burgundy plate.