Pan-fried Whitby Mackerel with a Ginger and Orange Potato Salad, Toasted Sesame Seeds, Sweet & Sour Rhubarb Sauce

Name: Pan-fried Whitby Mackerel with a Ginger and Orange Potato Salad, Toasted Sesame Seeds, Sweet & Sour Rhubarb Sauce
Yield: Serves 4 as a starter
Ingredients: 4 fillets of fresh mackerel, pin bones removed; 2 tsp of sesame seeds, dry roasted in a frying pan; Sea salt and fresh ground black pepper; 1 medium onion, chopped finely; 25 g butter; 6 vine tomatoes, quartered; 500 g rhubarb, trimmed into 2 cm pieces; 1 tbsp honey; 1 tablespoon tomato purée; 1 whole star anise; 4 oranges, zest of half an orange; 12 new potatoes, washed, cooked, cooled, sliced into 1 cm pieces; 1 tbsp of fresh finely chopped ginger, blanched and refreshed three times; 1 tbsp extra virgin olive oil

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Great Book of Rhubarb

By Elaine Lemm

Published 2011

About

Ingredients

12 new potatoes, washed, cooked, cooled, sliced into 1 cm pieces
4 oranges, zest of half an orange
1 tbsp

Starter
Fish course
Pescatarian
Gluten-free

Method

The salad

In a mixing bowl, place the potatoes, juice of one orange, zest of half an orange, half the ginger, the olive oil and a good grind of sea salt and black pepper. Gently toss the mixture until the potatoes are coated. Cover and set aside at room temperature.

The sauce

Sauté the onion with the but