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

4
60 minutes

Ingredients

Mackerel

  • 4 mackerel fillets, each weighing 100–120g
  • 1 tbsp of English mustard
  • 1 lemon, juiced
  • olive oil, for pan-frying
  • salt
  • pepper

Pickled rhubarb

  • 200g of rhubarb
  • 35ml of water
  • 30g of caster sugar
  • 30g of white wine vinegar
  • 1 lemon, juiced
  • 1/2 tsp vanilla paste
  • 1 pinch of salt

Rhubarb sauce

  • 150g of rhubarb, finely and evenly sliced
  • 20g of butter
  • 1 tbsp of caster sugar
  • 1/4 tsp vanilla paste
  • white wine vinegar, to taste
  • salt
  • black pepper

Vinaigrette

  • 1 tsp wholegrain mustard
  • 50g of white wine vinegar
  • 50g of water
  • 200g of extra virgin olive oil
  • salt
  • pepper

To serve

  • mixed salad leaves

Method

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