Mackerel with Rhubarb Relish

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The first forced rhubarb should be available from now on. This recipe is a great combination. The rhubarb, like a sharp applesauce, takes the fatty edge off a plate of roast pork or grilled mackerel.

Prep time: 20 min
Cook time: 30 min
Serves: 4


4 whole mackerel
4 sticks of rhubarb
50g / 2 oz brown sugar
4 tablespoons olive oil
Salt and pepper
2 teaspoons wholegrain mustard


Trim the rhubarb and cut into 2.5 cm (1in) pieces, wash and shake dry, place it in a pan with a well fitting lid, sprinkle on the sugar and a little water.  Stew gently over a low heat with the lid on for about 10 minutes, until the rhubarb is completely soft.  Stir in the mustard to really combine, set aside and keep warm.

Turn on the grill and allow to heat up for at least 5 minutes.  Line the grill pan with tin foil.  Using a sharp knife slash the fish 2 to 3 times down each side, season and brush with olive oil.  Place in the grill pan and grill each side for about 4 minutes until cooked.  The slashes should open up to speed cooking and the skin should be lightly browned.