Mackerel is a beautiful oily fish and is rich in omega 3 fatty acids which is a great brain booster.
Mackerel is best cooked as fresh as possible preferably on the day it is caught and, with the correct cooking and flavour pairings, it can look great on the plate as well as tasting absolutely delicious.
Mackerel has a stronger flavour than other dishes which makes cucumber a clean fresh accompaniment and sharp flavours like rhubarb helps to cut through the oiliness.
(Serves 4 people)
- 4 Fresh Mackerel Fillets (pin-boned)
- Rapeseed Oil
- 500g Fresh Rhubarb
- 100ml Cider Vinegar
- 1 medium onion finely chopped
- 200g sugar
- ½ teaspoon salt
- 1 cucumber
- 300ml cider vinegar
- 200g sugar
- 100ml water
- To make the Rhubarb Chutney place vinegar, onion, sugar and salt in a saucepan and bring to the boil.
- Add Rhubarb chopped into approx. 1 cm pieces.
- Simmer gently for 30 mins.
- Allow to cool.
- To pickle the cucumber bring the vinegar, sugar and water to the boil allow to cool slightly then add thinly sliced cucumber.
- Allow the flavours to pickle the cucumber over a few hours.
- For the mackerel, cut each fillet into four pieces, rub all over with rapeseed oil and sprinkle with salt.
- Using a blow-torch scorch the mackerel all over until charred and crispy but being careful not to burn the flesh.
- To check if mackerel is cooked properly, make a cut in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.
- To serve arrange four pieces of mackerel per person in the centre of the plate, arrange rhubarb chutney around the mackerel along with the pickled cucumber. Decorate with fresh herbs such as dill or fennel.