4 medium mackerel, cleaned
juice of 2 large oranges
2 large spring onions, finely chopped
1 lb (450 g) rhubarb, trimmed and chopped
2 tbsps soft light brown sugar
1 tsp grated orange rind
2 tbsps white wine or 1 tbsp Pernod
1 oz (25 g) butter
juice of 2 large oranges
2 large spring onions, finely chopped
1 lb (450 g) rhubarb, trimmed and chopped
2 tbsps soft light brown sugar
1 tsp grated orange rind
2 tbsps white wine or 1 tbsp Pernod
1 oz (25 g) butter
To garnish:
orange slices
method
1. Make three diagonal cuts on each side of the mackerel and marinate in orange juice and onion.
2. To make the sauce, place rhubarb, sugar, orange rind and wine in a pan. Cook gently, stirring occasionally, until rhubarb is soft. Season to taste, then blend until smooth.
3. Remove mackerel from marinade. Season.
4. Remove onion with a slotted spoon and fry in butter until softened, then place inside mackerel.
5. Grill fish undera moderate heat for about 8 minutes on each side, until cooked through. Gently reheat sauce, serve with garnished mackerel.
2. To make the sauce, place rhubarb, sugar, orange rind and wine in a pan. Cook gently, stirring occasionally, until rhubarb is soft. Season to taste, then blend until smooth.
3. Remove mackerel from marinade. Season.
4. Remove onion with a slotted spoon and fry in butter until softened, then place inside mackerel.
5. Grill fish undera moderate heat for about 8 minutes on each side, until cooked through. Gently reheat sauce, serve with garnished mackerel.
serving amount
serves 4
rate this recipe
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