With good Friday coming and my love for fish and unused fish! I went with mackerel. So under used because people are scared of using anyother fish than the normal one we all know, plus using fish like this helps substain our oceans.

1 mackerel, filleted (you could buy two mackerel fillets if you’ve never filleted before

5 sticks of rhubarb about 5inch long

Few sprigs of rosemary

1/2 chilli, finely chopped

1tbsp capers

1tbsp olive oil

1tbsp brown sugar

2tbsp plain flour

Salt and pepper

To start of, place the rhubarb in a baking tray, sprinkle over the sugar then add 1/2 cup of water. 

Place in a preheated oven for 15 minutes or until it takes no force to stab with a sharp blade, remove the rhubarb from the cooking liquid and allow to cook.

Meanwhile season the flour with salt and freshly ground pepper and put on a plate, dip the fillets skin side down in the flour to cover the skin and shake of any excess. 

In a large frying pan over a medium to high heat, add the mackerel skin side down the one side of the pan and the rhubarb on the other, cook the fish for 2 minutes then turn over, add the capers, rosemary, chilli and 1/2 cup of the rhubarbs cooking liquid (but not over the fish).

After 1 minute remove the fish and rhubarb, then crank up the heat to high, stir everything and allow to reduce and thicken.

Serve up the mackerel and rhubarb along with the sauce.

This is what I love cooking for! 

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