Soused Mackerel on Rhubarb and Ginger

Pan-fried mackerel fillets served over a sweet rhubarb and ginger purée with a nutty browned butter and fennel sauce.

Healthy Dinner Seafood Rhubarb Mackerel

Estimated Nutrition

Calories

545.1

kcal / serving

2180.4 kcal total

Carbs

38.1g

per serving

152.4 g total

Fat

33.8g

per serving

135.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

CondimentsSauces

140

splash

Dairy

for basting

for rhubarb

Fruits

piece

Lemon Rind

0.5

piece

Lemon Juice

juice only

Liquids

140

White Wine

dry

NutsSeeds

piece

tbsp

piece

tsp

freshly chopped

tsp

Fennel Seeds

OilsFats

tbsp

Oil

Seafood

piece

Mackerel

filleted and pin-boned

Vegetables

450

Rhubarb

half roughly chopped and half cut into 2.5cm batons

2.5

Root Ginger

peeled and crushed

Method

Boil vinegar, wine, lemon rind, star anise, salt, and peppercorns in a pan.

Pour liquid into a tray and submerge mackerel fillets skin-side up to cool.

Melt 55g butter with sugar, add ginger and chopped rhubarb, and cook until puréed.

Stir in grenadine and rhubarb batons, cooking gently to keep batons whole.

Remove mackerel from liquid, pat dry, and fry skin-side up in oil for five minutes.

Baste mackerel continually with 30g of butter while frying.

Heat remaining butter until golden-brown, then stir in lemon juice, parsley, and fennel seeds.

Plate the rhubarb purée, top with mackerel, and spoon the sauce over.