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Bread-crusted Mackerel with Rhubarb Sauce and Spring Salad

Ingredients

 

 

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

 

rhubarb

How to Make it

  1. Using a rolling pin, or pasta machine, roll the slices of bread out as thinly as possible into rectangles.
  2. 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.
  3. 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.
  4. Allow to cool slightly, then transfer to a food processor and blitz until smooth.
  5. Pass through a sieve into a clean pan and add the lemon juice to taste. Keep warm until ready to serve.
  6. Make the salad. Whisk the oil and vinegar together and season to taste.
  7. Finely slice the radishes, reserving the trimmed leaves.
  8. Core and finely slice the apple.
  9. Combine with the frisée and radish leaves in a large bowl, then toss with the dressing.
  10. 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.
  11. Slice the parcels in half and serve with the rhubarb sauce and the apple, radish, and frisée salad.

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