Pan-fried Mackerel with Rhubarb, Fennel and Pea-shoots.
I love rhubarb! This is a super seasonal dish with the first of the Swedish spring rhubarb and perky locally grown pea-shoots. Mackerel is extremely healthy and robust, not as easy to destroy in a pan than other delicate, white fish and will take a bit of bashing around. It goes really well with other big zesty flavours such as the tartness of rhubarb, which is mellowed by roasting.
Recipe (serves one):
- 1 fillet fresh mackerel
- 1 stick rubarb
- half a fennel bulb
- handful of pea-shoots
- lemon zest and juice.
- brown sugar
Heat the oven to 200 degrees. Place the fennel and rhubarb in an oven dish, toss the fennel in some oil and sprinkle a little brown sugar and lemon zest over the rhubarb. Pour a little water over the rhubarb. Roast for 15 minutes. Meanwhile heat a little oil in a pan, turn the mackerel in a little seasoned flour and fry for a couple of minutes, skin side down. When it starts to go opaque around the edges, turn and fry for another 2 or 3 minutes. Squeeze a little lemon juice over it and serve with the rhubarb, fennel and pea-shoots.
