By Rowley Leigh
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.
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 (3½ fl oz) cold