Mackerel Fillets with Yorkshire Rhubarb and Pink Peppercorns

Mackerel Fillets with Yorkshire Rhubarb and Pink Peppercorns from Sally Abe! Seasonal and packed with interesting and complementary flavours such as ginger, rhubarb, thyme and lemon this is one zingy, colourful and impressive dish!
Fish | James Martin's Saturday Morning | Main Courses

Ingredients

  • 2 Large mackerel, filleted
For the dressing
  • 200ml Buttermilk
  • 2 tbsp Pink peppercorns
  • 2 tbsp Finely diced ginger
  • 2 tbsp Finely diced rhubarb
  • 25ml Lemon juice

Poached Rhubarb pieces = 500g forced rhubarb

Poaching licquor
  • 100g sugar
  • 250ml orange juice (Plus the zests peeled)
  • 250ml water
  • 1 tsp pink peppercorns
  • 1 sprig thyme
To garnish
  • Nasturtium leaves
  • Wood sorrel

Method

Print Recipe
  1. Bring poaching liquid to the boil and add rhubarb. Cook until softened, leave to cool, then cut into 2cm batons.
  2. Make the dressing by mixing together all of the ingredients.
  3. Salt the mackerel, then pan fry until their skin is crisp.
  4. Arrange rhubarb on a plate with the mackerel on top, then finish with dressing and herbs.

Ingredients

  • 2 Large mackerel, filleted
For the dressing
  • 200ml Buttermilk
  • 2 tbsp Pink peppercorns
  • 2 tbsp Finely diced ginger
  • 2 tbsp Finely diced rhubarb
  • 25ml Lemon juice

Poached Rhubarb pieces = 500g forced rhubarb

Poaching licquor
  • 100g sugar
  • 250ml orange juice (Plus the zests peeled)
  • 250ml water
  • 1 tsp pink peppercorns
  • 1 sprig thyme
To garnish
  • Nasturtium leaves
  • Wood sorrel

Method

  1. Bring poaching liquid to the boil and add rhubarb. Cook until softened, leave to cool, then cut into 2cm batons.
  2. Make the dressing by mixing together all of the ingredients.
  3. Salt the mackerel, then pan fry until their skin is crisp.
  4. Arrange rhubarb on a plate with the mackerel on top, then finish with dressing and herbs.

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