Mackerel With Rhubarb Salsa Recipes

MACKEREL WITH RHUBARB SALSA

Steps:

• 1. Pre-heat the oven to 190°C/Fan 170°C/Gas 5. Boil the potatoes for 5 minutes.
• 2. Drain, put in a roasting tin and toss in 1 tablespoon of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.
• 3. Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.
• 4. To make the salsa, add the rhubarb to a pan of boiling water, bring back to the boil and simmer for two-three minutes. Drain. Refresh in cold water.
• 5. Add the orange zest, chilli and honey. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the salsa with the onion and coriander.
• 6. Serve with the mackerel, potatoes and sugar snaps.

RHUBARB SALSA

Steps:

• Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
• Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

TANGY RHUBARB SALSA

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

MACKEREL WITH RHUBARB SALSA | ASDA GOOD LIVING

Steps:

• Pre-heat the oven to 190C/170C Fan/Gas 5. Boil the potatoes for 5 minutes.
• Drain, put in a roasting tin and toss in 1 tbsp of the oil. Cook in the top of the oven for 40 minutes until cooked through and golden.
• Put the mackerel in a roasting tin in a single layer and brush with oil. Cover with foil and bake for 25 minutes. Drain off any juices.
• To make the salsa, add the rhubarb to a pan of boiling water, bring back to the boil and simmer for 2-3 minutes. Drain. Refresh in cold water.
• Add the orange zest, chilli and honey. Halve the cucumber lengthways, scoop out the seeds, and cut into small cubes. Add to the salsa with the onion and coriander.
• Serve with the mackerel, potatoes and sugar snaps.

MACKEREL AND RHUBARB SALAD

Steps:

• Thinly slice the fennel with a mandolin and put into a bowl. Pour the cider vinegar over it and top up with water until the fennel is just covered. Cover with plastic wrap and rest in the fridge for an hour.
• Preheat the oven to 400°F.
• Slice the rhubarb into 2-inch pieces and place on a baking sheet. Drizzle 3 tablespoons of the orange juice and all of the maple syrup over the rhubarb and mix. Season with black pepper and roast in the oven for 15 minutes.
• Drain the fennel and pat dry on a tea towel. Flake the mackerel fillets and place on a plate with the watercress, rhubarb, fennel and walnuts. Whisk the olive oil with 1 tablespoon of the orange juice and drizzle over the salad. Sprinkle with the orange zest and some black pepper, and serve.

RHUBARB SALSA

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

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.

MACKEREL, WATERCRESS AND RHUBARB GINGER SAUCE

Steps:

• Put rhubarb in saucepan with orange juice, half the sugar, half the ginger and the butter. Cook over medium heat until rhubarb is tender but still holding its shape. Taste for sweetness and add more sugar and ginger if necessary.
• The sauce must be sharp and intense.
• Preheat broiler or grill. Stuff cavity of the mackerel with tarragon sprigs. Brush fish with olive oil, season with salt and pepper and cook over or under high heat for four to five minutes on each side.
• Meanwhile, discard stems from watercress. Rinse leaves and drain well. Heat oil in large skillet over high heat and add garlic and salt and pepper. Immediately add the watercress and stir until barely wilted. Remove from pan and put alongside mackerel on six individual plates. Serve immediately.