Ingredients

  • 4 mackerel fillets 
  • 200g rhubarb, diced 
  • 1 shallot, peeled and diced 
  • 15ml butter  
  • 25g sultanas  
  • 50ml vinegar

Method

Heat your grill to high.   

Brush the mackerel fillets with oil on both sides, season well and place onto a tray. Put under the grill for two minutes. 

Heat a frying pan until it is hot and add the sugar. Cook to a caramel then add the rhubarb, shallots and sultanas. Add the vinegar and cook for two minutes then season. 

To serve, pop the fish on to a plate with a spoonful of chutney. 

Ingredients

  • 4 mackerel fillets 
  • 200g rhubarb, diced 
  • 1 shallot, peeled and diced 
  • 15ml butter  
  • 25g sultanas  
  • 50ml vinegar

Method

Heat your grill to high.   

Brush the mackerel fillets with oil on both sides, season well and place onto a tray. Put under the grill for two minutes. 

Heat a frying pan until it is hot and add the sugar. Cook to a caramel then add the rhubarb, shallots and sultanas. Add the vinegar and cook for two minutes then season. 

To serve, pop the fish on to a plate with a spoonful of chutney.