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Griddled Mackerel Fillets with Rhubarb
- Serves
two
- Difficulty
Easy
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
2 300 g 10½ oz 1
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 (
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