Soused Mackerel On Rhubarb And Ginger
Delight your taste buds with this elegant recipe that combines beautifully cooked mackerel fillets with a sweet and tangy rhubarb accompaniment. The mackerel is gently poached in a flavorful mixture of white wine vinegar, wine, and aromatic spices, resulting in tender and succulent fish. Pair this with a luscious rhubarb compote made with butter, sugar, and a hint of grenadine, creating a harmonious balance of flavors on your plate. A final touch of lemony butter sauce with parsley and fennel seeds ties everything together for a dish that is as visually appealing as it is delicious.
— Constant Cookbook
Ingredients
- 140ml/4½fl oz white wine vinegar
- 140ml/4½fl oz dry white wine
- 1 piece lemon
- 1 star anise
- 1 tbsp sea salt
- 6 peppercorns
- 2 good-sized mackerel
- 1 tbsp oil
- 30g/1oz butter
- 55g/2oz butter
- 450g/1lb rhubarb
- 110g/4oz caster sugar
- 2.5cm/1in root ginger
- splash of grenadine
- ½ lemon, juice only
- 1 tsp chopped fresh parsley
- 1 tsp fennel seeds
Instructions
- For the mackerel, put the vinegar, wine, lemon rind, star anise, salt and peppercorns in a pan and bring to the boil. Pour into a tray and lay the mackerel fillets in the liquid skin-side up. Leave to cool.
- For the rhubarb, melt the butter with the sugar in a clean pan. Add the ginger and roughly chopped rhubarb. Cook gently until it becomes a purée, then break it up using a wooden spoon. Add the grenadine and rhubarb batons. Cook gently, keeping the batons whole.
- Meanwhile, take the mackerel fillets out of the liquid and carefully dry. Heat the oil in a frying pan, add the mackerel, skin-side up, and cook for approximately five minutes. Meanwhile, add 30g/1oz butter and continually baste the mackerel with this.
- In a clean pan make the sauce. Heat the butter until it starts to turn golden-brown. Remove from the heat and add the lemon juice, parsley and fennel seeds.
- To serve, lay the rhubarb in the middle of serving plates. Carefully lay the mackerel on top. Spoon the sauce over and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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