Mack­erel es­cabeche with rhubarb sauce

Food and Travel (UK) - - Contens -

SERVES 4

8 mack­erel fil­lets

2 sat­sumas

1tbsp white bal­samic vine­gar 2cm ginger, peeled, finely grated and squeezed for the juice

1tbsp maple syrup

1tsp co­rian­der seeds, freshly ground

2tbsp flat-leaf pars­ley, finely chopped

3tbsp rape­seed oil

For the rhubarb sauce 350g forced red rhubarb 2tbsp maple syrup

½tsp sea salt

1cm ginger, peeled and finely grated juice 1 sat­suma

To serve mi­cro leaves such as pur­ple ama­ranth or salad leaves

Cut a V shape ei­ther side of the dark line in the mid­dle of the mack­erel fil­lets and re­move the line of pin bones with­out cut­ting through the skin. Sea­son the flesh with salt and set aside.

Squeeze the juice from the sat­sumas into a flat dish large enough to hold the mack­erel fil­lets in a sin­gle layer. Mix in the white bal­samic vine­gar, ginger juice and maple syrup. Place the fil­lets skin-side up in the dish and al­low them to rest for 30 min­utes.

Mix the ground co­rian­der and pars­ley to­gether and put aside.

For the sauce, top and tail the rhubarb then chop into 1cm pieces and place in a medium pan with the maple syrup, salt, ginger and juice from the sat­suma.

Bring to a gen­tle sim­mer over a low heat, cover and cook down to a pulp for about 10 min­utes, check­ing fre­quently. Re­move from the heat and set aside.

The mack­erel needs to be cooked in two batches. In a cold fry­ing pan, add half the oil.

Lift 4 of the fil­lets out of the mix­ture and pat dry with kitchen pa­per. Place in the pan skin-side up, in­crease to a high heat and sear the fish for 2 min­utes. Trans­fer to a warm plate and re­peat with the re­main­ing oil and fil­lets.

Add the ground co­rian­der and pars­ley to the pan for a few sec­onds then scat­ter over the fish.

Serve on a plate with the rhubarb sauce and dec­o­rate with the mi­cro leaves or salad.

In sea­son – Mack­erel pages 22-26

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