toodle.

Rhubarb and Sultana Chutney with Mackerel, Homemade Blinis and Pickled Shallots

Homemade blinis and scorched mackerel served with tangy pickled shallots, rhubarb chutney, crème fraîche, and fresh chives.

SeafoodHigh ProteinRhubarbMackerelBlinis
Estimated Nutrition
Calories
713.6
kcal / serving
2854.2 kcal total
Carbs
40.1g
per serving
160.2 g total
Fat
41.2g
per serving
164.8 g total
Protein
45.6g
per serving
182.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
For pickled shallots
14
g
Fresh Yeast
Crumble into flour
75
g
Caster Sugar
For chutney
CondimentsSauces
200
ml
White Wine Vinegar
For pickled shallots
5
tbsp
Cider Vinegar
For chutney
Dairy
150
ml
Milk
Warmed
200
g
Crème Fraîche
To garnish
Fruits
25
g
Sultanas
For chutney
GrainsCereals
150
g
Plain Flour
For blinis
Liquids
1
piece
Orange Juice
Juice only
NutsSeeds
1
tsp
Salt
For pickled shallots
0.5
tsp
Black Peppercorns
For pickled shallots
1
tsp
Salt
For blinis
1
piece
Rosemary
Few sprigs fresh
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
3
tbsp
Chives
Finely chopped
OilsFats
1
piece
Olive Oil
For frying blinis
1
piece
Rapeseed Oil
For brushing mackerel
Other
2
piece
Egg Whites
Free-range
Seafood
8
piece
Mackerel Fillets
Skin-side up for cooking
Vegetables
2
piece
Banana Shallots
Peeled and thinly sliced for pickling
2
cm
Root Ginger
Peeled and finely chopped
1
piece
Shallot
Peeled and finely chopped for chutney
3
stalk
Rhubarb
Chopped

Method

1
2
3
4
5
6
7
8
9
10
11