Tag: Maceral

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.