For the mackerel:
- 4 slices of white bread, crusts removed
- 4 mackerel fillets, all bones removed
- Small bunch of dill, chopped
- Salt and freshly ground black pepper
- 2 tbsp groundnut oil
- 25g (1oz) unsalted butter
For the rhubarb sauce
- 2 rhubarb sticks, cut into 5cm (2in) pieces
- 100g (3½ oz) caster sugar
- Juice of ½ lemon for the salad
- 5 tbsp groundnut oil
- 2½ tbsp white wine vinegar
- 8 radishes, leaves attached
- 2 granny smith apples
- 1 head of frisée, inner leaves picked
How to Make it
- Using a rolling pin, or pasta machine, roll the slices of bread out as thinly as possible into rectangles.
- Place a mackerel fillet in the middle of each piece of bread and scatter a little dill over the fish. Season well, then wrap up tightly to form a parcel. Repeat with the rest of the bread and fish. Chill in the fridge.
- Place the rhubarb in a saucepan with the sugar and a splash of water. Bring to the boil, reduce the heat, then simmer until soft.
- Allow to cool slightly, then transfer to a food processor and blitz until smooth.
- Pass through a sieve into a clean pan and add the lemon juice to taste. Keep warm until ready to serve.
- Make the salad. Whisk the oil and vinegar together and season to taste.
- Finely slice the radishes, reserving the trimmed leaves.
- Core and finely slice the apple.
- Combine with the frisée and radish leaves in a large bowl, then toss with the dressing.
- Heat 2 tbsp of groundnut oil in a large frying pan, then add the mackerel parcels. Fry for 2 minutes until the bread is turning golden, then turn them over and fry for a further minute. Add the butter and baste the parcels until evenly golden and crisp. Remove from the pan and drain on kitchen paper.
- Slice the parcels in half and serve with the rhubarb sauce and the apple, radish, and frisée salad.