Preparation time : 30 minutes,
Cooking time : 25 minutes,
Calories per serving: 425
4 fresh mackerel
1 teaspoon virgin olive oil
Freshly ground black pepper
1 red-skinned apple
Parsley or watercress sprigs for garnish
for the sauce
6 oz (175 g) young pink rhubarb
6 tablespoons apple juice
1/2 oz (15 g) butter
1. Preheat the grill to a medium setting. Remove the heads from the fish, cut each fish open along the stomach, remove the entrails and wash thoroughly. Press hard along the length of the fish to loosen and remove the backbone, cutting it at the tail end.
2. To make the sauce, cut the rhubarb into 1 1/2 in (40mm) chunks and place in a saucepan with the apple juice. Simmer for 10 minutes until the mixture is soft, then beat in the butter and keep warm.
3. Meanwhile, place the fish on a lightly oiled baking tray and grill them for 5-7 minutes on either side, sprinkling with a little freshly ground black pepper before turning.
4. Pour the sauce over the mackerel and garnish with the apple slices, parsley or watercress sprigs.
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