Mackerel with rhubarb chutney and orange and chicory salad
Method
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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.
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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.
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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.
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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.
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Serve a spoonful of chutney with the cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.
Ingredients
For the chutney
- 75g/2â…”oz caster sugar
- 25g/1oz sultanas
- few sprigs fresh rosemary
- 2cm/¾in piece root ginger, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 3 sticks rhubarb
- 5 tbsp cider vinegar
- 1 orange, juice only
- salt and black pepper
For the mackerel
- 2 whole mackerel, gutted, filleted and pin boned
- rapeseed oil, for cooking
For the salad
- 1 orange, segmented
- 2 heads chicory, separated into leaves
- 100g/3½oz pea shoots
- small handful celery tops
- 1 tbsp chopped fresh dill
- rapeseed oil, for dressing
- salt and black pepper
For the garnish
- 1 stick rhubarb, sliced into ribbons using a vegetable peeler
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Mackerel with rhubarb chutney and orange and chicory salad
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