Mackerel with Rhubarb

Preparation info

  • Serves

    Four

    • Difficulty

      Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Mackerel is an oily fish, best cooked with an edible acid such as certain fruits, vinegar or cider, which will balance the oiliness and make the fish more digestible and tasty. The fruit traditionally used for this purpose is the gooseberry. But the inventive ladies of the Irish Sea Fisheries Board of Dublin propose rhubarb as an alternative. Having tried their recipe, I recommend it in the following version. The pink sauce is striking in aspect, but may be too tart for some palates unless