> Recipes > Mackerel fillet

Pan fried mackerel, rhubarb compote, pickled rhubarb, mustard vinaigrette

Pan-fried mackerel, rhubarb sauce, pickled rhubarb, mustard vinaigrette

  • Starter
  • medium
  • 4
  • 60 minutes, plus pickling time

PT1H

1
To begin, make the pickled rhubarb. Place the water, sugar, white wine vinegar, lemon juice, vanilla and salt in a pan and bring to the boil, stirring until the sugar has dissolved. Add the rhubarb and cover with a cartouche, reducing to a simmer
  • 30g of white wine vinegar
  • 200g of rhubarb
  • 35ml of water
  • 30g of caster sugar
  • 1 lemon, juiced
  • 1/2 tsp vanilla paste
  • 1 pinch of salt
2
As soon as the rhubarb is barely cooked and still firm, remove from the heat and allow to cool in the pickling liquid – ideally for 12 hours but less if you’re short on time
3
For the rhubarb sauce, melt the butter in a pan over a low to medium heat. Add the sugar and vanilla paste and slowly cook until the rhubarb is completely soft, most of the moisture has evaporated from the pan and the mixture is thick. Blend in a high-powered blender, pass through a fine strainer and set aside
  • 20g of butter
  • 1 tbsp of caster sugar
  • 150g of rhubarb, finely and evenly sliced
  • 1/4 tsp vanilla paste
4
Let the sauce down with a dash of the rhubarb pickling liquor and add some white wine vinegar to taste. Season with salt and pepper
  • white wine vinegar, to taste
  • black pepper
  • salt
5
To cook the fish, brush the flesh of the mackerel with English mustard using a pastry brush or the back of a spoon, and season with salt and pepper. Heat some olive oil in a non-stick pan and add the fillets skin-side down, pressing down evenly for 30 seconds with a spatula to ensure an even colour
  • olive oil, for pan-frying
  • 4 mackerel fillets, each weighing 100–120g
  • 1 tbsp of English mustard
  • salt
  • pepper
6
Leave to cook on this side for 2–3 minutes depending on the thickness of the fillets, then turn the fish over and remove from the heat. It will finish cooking in the residual heat of the pan
7
To make the vinaigrette, place the mustard in a bowl, whisk in the white wine and water, then drizzle in the olive oil. Season with salt and pepper and emulsify using a hand blender or whisk
  • salt
  • 1 tsp wholegrain mustard
  • 50g of white wine vinegar
  • 50g of water
  • 200g of extra virgin olive oil
  • pepper
8
To serve, dress the salad leaves with a little vinaigrette and squeeze some fresh lemon juice over the mackerel. Place some of the rhubarb sauce on the plate and top with some pickled rhubarb and a mackerel fillet. Garnish with salad leaves and some of the mustard vinaigrette
  • mixed salad leaves
  • 1 lemon, juiced

Ingredients

Metric

Imperial

  • Mackerel

  • Pickled rhubarb

  • Rhubarb sauce

  • Vinaigrette

  • To serve

    • mixed salad leaves

    Comments ()

    Pan-fried mackerel, rhubarb sauce, pickled rhubarb, mustard vinaigrette

     
     

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    (Editing)

    >

    This comment was edited

    Please enter text

    Comments must be less than characters

    This comment has been deleted

    Report this comment

    Please state your report in the space below

    Please enter text

    Reports must be less than 750 characters

    loading

    >

    Please enter text

    Comments must be less than characters

    Be the first to leave a comment on this page...
    ...   ...