Mackerel is a fish which is enjoyed throughout the United Kingdom. While mackerel is available year-round thanks to fisheries, wild mackerel are migratory. The Northeastern Atlantic mackerel are fished around the British isles from around April through September, making this the perfect time to try out this new recipe with fresh, wild-caught fish. Additionally, this fish has high levels of omega-3 fatty acids, which make it a healthy choice for this recipe. Tangy rhubarb really complements the rich, oily mackerel, and a light citrus salad rounds it all off perfectly.
Ingredients
For the chutney
- 75 g (2⅔ oz.) caster sugar
- 25 g (1 oz.) sultanas
- A few sprigs, fresh rosemary
- 2 cm (¾ in.) piece root ginger, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 3 sticks, rhubarb
- 5 tablespoon cider vinegar
- 1 orange, juice only
- To taste, 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
- 100 g (3½ oz.) pea shoots
- A small handful, celery tops
- 1 tablespoon fresh dill, chopped
- Rapeseed oil, for dressing
- To taste, salt and black pepper
Directions
- For chutney, in heavy-based pan, melt sugar until golden-brown caramel forms. Remove from heat, and stir in sultanas, rosemary sprigs, ginger, shallot, and rhubarb.
- Stir in cider vinegar and orange juice. Bring back to boil and cook gently for 8-10 minutes. Season with salt and pepper, and set aside to cool.
- To make salad, mix together orange segments, chicory leaves, pea shoots, celery tops, and dill. Dress with rapeseed oil, and season with salt and pepper.
- For mackerel, place mackerel fillets skin-side up on an oven tray. Brush with rapeseed oil and use blowtorch to cook evenly. Turn over and repeat on other side (alternatively place fillets under hot grill). Season with salt and pepper.
- Serve spoonful of chutney with cooked mackerel fillets and salad. Garnish with ribbons of rhubarb.
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