Griddled Mackerel Fillets with Rhubarb

Name: Griddled Mackerel Fillets with Rhubarb
Yield: Serves two
Cuisine: United Kingdom
Ingredients: 1 large rhubarb stalk; 12 mint or basil leaves; olive oil, for drizzling; ½ teaspoon chilli flakes, plus extra for sprinkling (optional); salt; 3 star anise; 1 tablespoon golden caster sugar; 2 large mackerel, weighing about 300 g (10½ oz) each; 6 thin slices of peeled root ginger

Preparation info

Serves
two

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

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 large mackerel, weighing about 300 g (10½ oz) each
1

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free
England
Spicy
February

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 (3½ fl oz) cold