Serves: 6
The combination may sound unusual, but the sharp, sweet rhubarb is a perfect complementary flavour against the oily saltiness of the fish. A delicious springtime dish to try at home, or even grill on the barbecue.
Ingredients
- 6 fresh mackerel, weighing about 225g (8oz) each, gutted and cleaned
- 1 lemon, cut into 12 half-slices
- 15g (1/2oz) butter, melted
- 1 tbsp chopped fresh parsley; For the sauce
- 9 tbsp Bonne Maman Rhubarb Compote
- 1.5 Zest and juice of 1.5 unwaxed lemons
- 3 tbsp white wine vinegar
- 1cm (1/2in) piece of ginger, peeled and sliced
- Salt and ground white pepper
Directions
1 Place all the sauce ingredients in a stainless steel saucepan and heat gently over a low heat for 3-5 mins, until combined and reduced to a coating consistency. Remove from the heat, discard the ginger and allow to cool.
2 Preheat the grill to a high heat.
3 Pat the mackerel dry with kitchen paper. Make 2 or 3 deep slashes in the side of each fish and lightly season the cavities; add 2 half slices of lemon to each fish.
4 Place the mackerel in a shallow roasting tin or edged baking sheet. Brush both sides with melted butter and season lightly.
5 Reduce the grill to a medium heat and cook the fish placed 5-7.5cm (2-3in) from the heat source for 6-8 mins, then turn over and grill the other side. Serve sprinkled with the chopped parsley and with the warm rhubarb sauce.
