Mackerel with Rhubarb Chutney
Place the fish flat on the board, using a filleting knife, cut behind the gills, turn the knife and follow the fish with the knife to the tail. Ensure that you keep the knife flat. V- Cut the centre of the fish to remove the bones.
To cook the mackerel, heat the grill to a high temperature, brush with oil on both sides, season well, and pop it onto a tray and under the grill for two minutes.
Heat a frying pan until it is hot and add the sugar. Cook to a caramel, and add the rhubarb, shallots and sultanas. Add the vinegar and cook for two minutes, and season.
To serve, pop the fish on to a plate with a spoonful of chutney.
For the Pan Fried Lemon Sole
Heat a large non stick pan to a medium heat, add the butter then the fish. Cook for 1 to 2 minutes, flip over, squeeze over ½ the lemon and take off the heat. Serve with the leftover lemon and watercress on the side.
Mackerel with Rhubarb Chutney
Place the fish flat on the board, using a filleting knife, cut behind the gills, turn the knife and follow the fish with the knife to the tail. Ensure that you keep the knife flat. V- Cut the centre of the fish to remove the bones.
To cook the mackerel, heat the grill to a high temperature, brush with oil on both sides, season well, and pop it onto a tray and under the grill for two minutes.
Heat a frying pan until it is hot and add the sugar. Cook to a caramel, and add the rhubarb, shallots and sultanas. Add the vinegar and cook for two minutes, and season.
To serve, pop the fish on to a plate with a spoonful of chutney.
For the Pan Fried Lemon Sole
Heat a large non stick pan to a medium heat, add the butter then the fish. Cook for 1 to 2 minutes, flip over, squeeze over ½ the lemon and take off the heat. Serve with the leftover lemon and watercress on the side.
