Cream&Crumb

I'm a Londoner, studying Swedish and Art History. I write about Nordic food culture, life in the best city of all and politics.

Recipes and photos are all mine unless stated otherwise. I make no pretence at being a food photographer, and I emphatically don't like taking photos of food other people have cooked for me!

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  1. 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.