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Mackerel with Rhubarb Chutney and Orange and Chicory Salad

Rich oily mackerel fillets served with tangy homemade rhubarb chutney and a fresh citrus chicory salad.

HealthySeafoodDairy FreeGluten FreeRhubarbMackerel
Estimated Nutrition
Calories
592.1
kcal / serving
1184.2 kcal total
Carbs
48.1g
per serving
96.2 g total
Fat
31.4g
per serving
62.8 g total
Protein
29.2g
per serving
58.4 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
CondimentsSauces
75
ml
Cider Vinegar
approx 5 tbsp
Fruits
25
g
Sultanas
1
piece
Orange
juice only
1
piece
Orange
segmented
NutsSeeds
1
handful
Rosemary
few fresh sprigs
1
pinch
Salt
to taste
1
pinch
Black Pepper
to taste
1
tbsp
Dill
freshly chopped
OilsFats
1
tbsp
Rapeseed Oil
for cooking
1
tbsp
Rapeseed Oil
for dressing
Seafood
2
piece
Mackerel
gutted, filleted and pin boned
Vegetables
2
cm
Root Ginger
peeled and finely chopped
1
piece
Shallot
peeled and finely chopped
3
stick
Rhubarb
for chutney
2
head
Chicory
separated into leaves
100
g
Pea Shoots
1
handful
Celery Tops
1
stick
Rhubarb
sliced into ribbons for garnish

Method

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