Mackerel With Rhubarb Coulis
As I have said previously I like my fish. That said, I have never; that I recall, anyway; tried mackerel. For some inexplicable reason Paul has, at some time in the past, bought a pack of two which have been hidden at the bottom of the freezer until recently. The spur I needed to use this mackerel came after a visit to my sister’s at the same time she was playing host to her friend from the south. This friend often brings Amanda goodies from her allotment and this time she brought a huge bag of rhubarb for me as well. I know we’ve got our own rhubarb patch but ours is a late variety so wasn’t yet ready to harvest. Back home I looked up all the rhubarb recipes I had saved from last year and there it was. A Delia Smith rhubarb and mackerel recipe. I do like a good Delia Smith recipe! It was simple, it was quick. The sauce took but a few minutes on the stovetop and the fish cooked a treat in the air fryer. Served with baby new potatoes and tender asparagus it made a light but satisfying meal.
- 2 prepared mackerel, fresh or frozen
- 225g rhubarb
- 1tbs light brown sugar
- 1tsp ground ginger
- 150ml water
- Salt and pepper to taste
- Chop the rhubarb into small chunks and place in a saucepan.
- Add the sugar, ginger and water.
- Cook on a medium heat until rhubarb is soft, about 15 minutes.
- Allow to cool slightly then pour into a blender and whizz until smooth.
- Whist rhubarb is cooking prepare the fish by seasoning the inside.
- Place in air fryer and cook at 200C for 12-15 minutes or grill for 6 minutes on each side.
- Place fish on plates and drizzle with the rhubarb coulis.
- Serve with baby new potatoes and asparagus.