Mackerel With Rhubarb Chutney And Orange And Chicory Salad
This recipe brings together the bold flavors of caramelized sultanas, fresh rosemary, and zesty orange in a delectable chutney that pairs perfectly with tender mackerel fillets. The vibrant salad of orange segments, chicory, and pea shoots adds a crisp and refreshing contrast, enhancing the overall dining experience. With a tantalizing combination of sweet and savory elements, this dish is sure to impress your guests and leave them craving more.
— Constant Cookbook
Ingredients
- 75g/2⅔oz caster sugar
- 25g/1oz sultanas
- few sprigs fresh rosemary
- 2cm/¾in piece root ginger
- 1 shallot
- 3 sticks rhubarb
- 5 tbsp cider vinegar
- 1 orange, juice only
- and saltblack pepper
- 2 whole mackerel
- , for cooking rapeseed oil
- 1 orange
- 2 heads chicory
- 100g/3½oz pea shoots
- small handful celery
- 1 tbsp chopped fresh dill
- , for dressing rapeseed oil
- and saltblack pepper
- 1 stick rhubarb
Instructions
- For the chutney, in a heavy-based pan melt the sugar until a golden-brown caramel forms. Remove from the heat and stir in the sultanas, rosemary sprigs, ginger, shallot and rhubarb.
- Stir in the cider vinegar and orange juice. Bring back to the boil and cook gently for 8-10 minutes. Season with salt and pepper and set aside to cool.
- To make the salad, mix together the orange segments, chicory leaves, pea shoots, celery tops and dill. Dress with rapeseed oil and season with salt and pepper.
- For the mackerel, place the mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use a blow torch to cook evenly. Turn over and repeat on the other side (alternatively place the fillets under a hot grill). Season with salt and pepper.
- Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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