Advertisement
Griddled Mackerel Fillets with Rhubarb
Preparation info
Serves
two
Difficulty
Easy
Appears in
A Long and Messy Business
By Rowley Leigh
Published 2018
The astringent note from rhubarb makes a brilliant adjunct to any oily fish, fulfilling the same role as lemon or that of gooseberries in a few months’ time.
Ingredients
Method
Fillet the mackerel. Dip the fillets in very cold water and pat dry on kitchen paper. Refrigerate until ready to use, lightly salting the flesh side 20 minutes before cooking.
Combine the sugar and spices in a very small saucepan and add 100ml (