Mackerel With Rhubarb And Sherry Vinegar Recipes

WHOLE ROASTED MACKEREL

Steps:

• Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
• To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

MACKEREL WITH RHUBARB AND SHERRY VINEGAR RECIPE

Steps:

• Preheat oven to 350○. Cut rhubarb into short lengths and put into baking dish with sugar.Bake until just soft enough to take point of a knife, about 20 minutes. Allow to cool, then drain, reserving cooking juices. Season the flour with salt and a little black pepper. Lightly coat the skin side of each mackerel fillet with seasoned flour. Heat a little oil in a large frying pan, skin side down. Chop rosemary needles and scatter over fish. Press fish down with a spatula to keep it from curling.As the underside of the fish starts to crisp lightly, carefully turn the fillets over and cook on the other side. Lift mackerel fillets onto plates. Pour a couple of tbs of sherry vinegar into the hot pan. Add cooked rhubarb , together with rhubarb juices. Let rhubarb briefly warm through and spoon over plated mackerel.