Mackerel escabeche with rhubarb sauce
8 mackerel fillets
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