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Mackerel with Rhubarb

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The first of our wonderful forced rhubarb has arrived straight from the ‘rhubarb triangle’ and this recipe pairs it with lovely fresh Mackerel from Kernowsashimi.

Oatmeal-coated mackerel with rhubarb

Oily fish and tart fruit is an old pairing and a very good one. Gooseberries are good in summer, but at this time of year lightly poached rhubarb does the trick. This works well with herring, too. Serves two.

150g rhubarb, trimmed and cut into 3-4cm lengths
15g caster sugar
1 pinch fresh thyme leaves (optional)
2 fillets from 1 large mackerel (or 4 smaller fillets)
100g medium oatmeal (plain flour can be used instead)
Rapeseed or sunflower oil, for frying
30g butter (optional)
Sea salt and freshly ground black pepper

1. Put the rhubarb, sugar, thyme (if using) and a tablespoon of water into a saucepan, and cook gently, barely simmering and partly covered, for five to seven minutes. Don't stir the rhubarb or it will lose its shape. When tender, remove from the heat.
2. Season the fish all over. Spread out the oatmeal on a plate and coat the fillets in it, pressing it on well. (If the oatmeal doesn't stick, brush the fillets with a little milk and try again.) Gently shake off any excess.
3. Heat two tablespoons of oil in a large frying pan over medium heat. Add the coated mackerel fillets skin-side down and cook for two minutes. Carefully flip over and cook for a minute or two more, until cooked through. If you like, add a knob of butter at the last minute and, as it sizzles and foams, swirl it around and spoon over the fish – this enriches the crust. 4.Transfer to warmed plates and serve with steamed purple sprouting and new potatoes.