Seared Mackerel with rhubarb and pickled shallots

Seared Mackerel with rhubarb and pickled shallots

Mackerel is cheap, tasty and in plentiful supply. This dish makes a beautiful starter or a light spring lunch. 

Serves 4


4 small to medium very fresh mackerel from Furness Fish & Game. Filleted and pin boned

400g Yorkshire forced rhubarb from Only Organics

5 tablespoons of caster sugar

Pinch of salt from Real France

Pinch of coarse ground pepper

A knob of butter

1 Banana shallot, thinly sliced

2 tablespoons of red wine vinegar from Brindisa

A few strands of dill for garnish

Preparation Method

Marinate the shallot in the vinegar and 1 tablespoon of the sugar. Set aside.

Cut the rhubarb into inch long batons and add to a medium hot pan with the butter, salt, pepper and 4 tablespoons of the sugar. Resist the temptation to move the rhubarb around too much and cook for about 5 minutes until it had released its juice, turned a beautiful Champagne pink colour but kept its shape. It should retain a little bite to it, not be mush. Take off the heat and leave to cool.

Add a splash of olive oil to a very hot non-stick pan and gently add the mackerel fillets, skin side down. You may need to press them down with a palette knife or similar to prevent them from curling. Cook for 3-4 minutes until the skin is crisp and the flesh is almost cooked through. Flip them over and cook for less than a minute. Remove from the pan and set aside for plating.

Spoon some cooled rhubarb onto the centre of a plate, add two mackerel fillets and dress with a little pickled shallot and dill. If you wish, drizzle some fine verdant olive oil around the plate.


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