Baked rhubarb with sashimi & a beer-battered oyster


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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It may seem a little odd to serve rhubarb, usually associated with desserts, with fish, but the combination works surprisingly well. I’ve read old British cookbooks which mention the combination of mackerel and gooseberries, so this really is just a contemporary reworking of a classic dish. The sourness of the rhubarb works well with oily fish like salmon, mackerel or tuna but it also goes well with elegant but firm fish like the halibut I used in the photo. The crispy oyster works a treat