Summary
Servings:
4
Prep time:
5 minutes
Cooking time:
15 minutes
Description
Pan fried mackerel with pickled rhubarb
Ingredients
- 600g mackerel fillets
- 300g rhubarb, cut into sections and thinly sliced lengthways
- 300g radishes, thinly sliced
- 2 lemons, juiced
- 4 teaspoon castor sugar
- 4 tablespoon olive oil
Instructions
- In a medium bowl, mix the lemon juice with the sugar and some salt and pepper. Toss the rhubarb and radish in the seasoned lemon juice and set aside to mildly pickle.
- Heat the oil in a frying pan big enough to hold the fillets in one layer. Cook the mackerel skin side down for 2-3 minutes over a medium heat. Turn over and cook for a further minute.
- Plate your cooked mackerel and arrange the pickle on top. Spoon some of the pickleing liquid over the fish for added tang. Serve immediately with some crusty bread.