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Mackerel with Gingered Rhubarb Hollandaise & Pickled Rhubarb
Preheat the oven to 180C/Gas 6.
Make the pickled rhubarb by scattering the rhubarb slices over a baking sheet, sprinkle over the sugar and drizzle on the vinegar and cover with tin foil. Bake for about 12 minutes until the rhubarb is just starting to soften but still keeping its shape. Remove to a shallow dish and allow to cool in its marinade.
Put the rhubarb, sugar and ginger into a saucepan. Pour over 5 tablespoons of water and cook
gently over a medium heat for about 10 minutes or until the rhubarb has softened. Puree the contents of the pan and gently heat the hollandaise, once warmed through stir in the puree.
Brush the mackerel fillets with a little oil. Place on a griddle pan over a medium heat, skin side down for 2 minutes the turn and cook for another 2 minutes, until cooked through.
Serve with watercress, pouring a little of the pickled rhubarb marinade for dressing.
- 8 mackerel, butterfly filleted
- A little oil for brushing
- 75g watercress
- For the pickled rhubarb:
- 200g rhubarb, sliced on an angle, about 1 inch pieces
- 75g caster sugar
- 50ml white wine vinegar
- For the rhubarb hollandaise:
- 200g rhubarb, cut into 1cm dice
- 1 tbsp caster sugar
- 3cm piece of fresh ginger, finely chopped
- 1 pack hollandaise (150ml)
Publication Date: December 1, 2015.