Fresh mackerel with roasted rhubarb recipes - Main course

Author: Osvaldo Hewitt

Main course Recipes for 2 Fish recipes Starter

Visit the Waitrose website for more rhubarb recipes and ideas Mackerel and rhubarb is a pretty classic pairing and it's done beautifully simply here. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper.

Fresh mackerel with roasted rhubarb
Mackerel with Rhubarb Sauce
Mackerel with soy, ginger & rhubarb
Torched mackerel with rhubarb and fennel
What is the best cooking method for mackerel?
How long do you put mackerel in the oven for?
What goes well with mackerel?

Fresh mackerel with roasted rhubarb

Believe it or not, this is a classic combination. Tart rhubarb cuts through the richness of smoky, oily mackerel for a perfect spring supper.
Provided by: Nigel Slater
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: British
Number of ingredients: 8

Ingredients:

4-5 stalks rhubarb
good shake of light brown sugar
2 fresh mackerel, filleted
a little plain flour, seasoned with salt and freshly ground black pepper, for dusting
a couple of good glugs of fruity olive oil
a few sprigs of rosemary, chopped
1 tbsp capers, drained
splash sherry vinegar

How to cook:

For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6. Cut the rhubarb into 15cm/6in or so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with half a tea-cup of water and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.
Dip the skin side of each mackerel fillet into the seasoned flour to lightly coat. Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to the side of the pan to heat through and add the capers for a little vinegary flavour.
Turn the mackerel after just two or so minutes when you can see that the mackerel is cooked halfway up the fillet. Cook for a further minute or two, then add the sherry vinegar for richness and allow to just come to the boil in the pan before removing the mackerel and the rhubarb. To the pan juices, add a little of the juices from the reserved roasted rhubarb to just lift the crispy bits from the pan where all the flavour is. Serve straightaway, with the sauce over the mackerel with the rhubarb on the side.

Notes: Fresh mackerel with roasted rhubarb recipe, Heat the oil in a large frying pan. Gently place the mackerel fillets in the hot pan, skin-side down, and scatter over the rosemary. Add the roasted rhubarb to

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fresh mackerel with roasted rhubarb torched mackerel with rhubarb and fennel

Mackerel with Rhubarb Sauce

Not quite so famous as mackerel with gooseberries but just as good – the acidic fruit counteracts the richness of the fish perfectly.
Provided by: Delia Smith
Yields: 2 servings
Cuisine: British
Number of ingredients: 6

Ingredients:

How to cook:

Make the sauce first by chopping the rhubarb into smallish chunks and putting it into a thick-based saucepan, adding the sugar, ginger and water.
Then put a lid on and let it cook over a fairly gentle heat, shaking the saucepan from time to time. It will probably take around 15 – 20 minutes to soften.
Now rub the contents of the saucepan through a sieve, or purée it in an electric blender, and taste to check that there is enough sugar (although it should be a fairly sharp sauce).
Now preheat the grill, wipe the mackerel as dry as possible with kitchen paper, season the insides of the fish, then make three diagonal slashes across the backbone of each fish and grill them for about 4-6 minutes on each side. While they’re grilling, reheat the sauce and serve it with the fish, together with new potatoes.

Notes: WARM RHUBARB AND SMOKED MACKEREL SALAD, If you are lucky enough to be able to get fresh mackerel, then simply pan fry the fillets instead. Young rhubarb can be cut into small

Mackerel with soy, ginger & rhubarb

Mackerel with soy, ginger & rhubarb at waitrose.com. Visit the Waitrose website for more rhubarb recipes and ideas
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 1 serving

Nutrition:

How to cook:

1 Preheat the oven to 190°C, gas mark 5. Oil a large piece of foil. Cut the rhubarb into 7cm lengths, then each length into long, thin slices. Arrange in the middle of the foil. Place the mackerel on top of the rhubarb.
2 Season the mackerel, then scatter over the ginger, garlic and chilli, pushing some into the cavity of the fish. Sprinkle the soy sauce, sugar and cider vinegar over the top. Fold in the sides of the foil and make a pleat along the top to make a neat parcel enclosing the fish.
3 Place the parcel on a baking sheet and cook for 20-25 minutes until the fish is just cooked through. It should come easily away from the bone when you put a knife into the middle. Serve with steamed rice and stir-fried pak choi.

Notes: Nigel Slater's rhubarb recipes, Rhubarb's rose-red stalks and mouth-puckering juices are a perfect match for creamy desserts and even mackerel. This has been a lifelong love

Torched mackerel with rhubarb and fennel

Mackerel and rhubarb is a pretty classic pairing and it's done beautifully simply here. The sweet, sharp rhubarb cuts across the lightly smoky, oily fish and the fennel adds a refreshing crunch.
Provided by: Great British Chefs
Total time: 35 minutes
Cook time: 35 minutes
Yields: 4
Number of ingredients: 3

Ingredients:

4 mackerel fillets, pin-boned
1 bunch of fresh thyme
200ml of olive oil

How to cook:

Begin by making a thyme oil. Simply submerge a bunch of thyme in the oil and store in the fridge. This is a lovely fragrant oil to have to hand which is also nice for salad dressings – it will become more flavourful after a few days of steeping
For the rhubarb, place the water, grenadine and sugar into a small pan and bring to the boil
Slice the rhubarb into 5cm batons. Once the grenadine mixture comes to the boil, add the rhubarb and take the pan off the heat. Leave to cool; the rhubarb will cook in the residual heat
Once the rhubarb has cooled, prepare the fennel. Use a mandoline to very finely slice the fennel then place it in a bowl and mix with lemon juice and a generous pinch of sea salt. Leave for 10 minutes
Season the mackerel fillets and place on a cold metal tray. Put in the fridge for 6 minutes
After this time, use a blowtorch to char the skin on the fillets until starting to blacken
To plate up, add a spoonful of the fennel and some drained rhubarb to the side. Top with the torched mackerel and finish with a drizzle of thyme oil

Notes: Norwegian Mackerel with Roasted Rhubarb, Preheat oven to 400 degrees. Cut rhubarb into 6-inch lengths and place in a roasting dish. Sprinkle with sugar. Roast about 10 to 15 minutes,