Cornish Food Market

Mackerel with Rhubarb & Sherry Vinegar

Method

a la Nigel Slater.

Serves 2.

1. For the rhubarb, preheat the oven to 180C/gas mark 4. Cut the rhubarb into short lengths and put in a roasting tin or baking dish with the sugar. Bake until just soft enough to take the point of a knife - about 20 minutes. Allow to cool, then drain, reserving the cooking juices.
2. For the mackerel, season the flour with salt and a little black pepper. Lightly coat the skin side of each mackerel fillet in the seasoned flour. Heat a little oil in a large, non-stick frying pan. Gently place the mackerel fillets in the hot pan, skin-side down. Chop the rosemary needles and scatter over the fish. Press the fish down with a palette knife to stop it curling.
As the underside of the fish starts to crisp lightly, carefully turn over and cook the other side. It shouldn't take longer than 2 or 3 minutes on each side. Lift the mackerel fillets out on to warm plates.
3. Pour a couple of tablespoons of sherry vinegar (or less to taste) into the hot pan. Add the cooked rhubarb and the rhubarb juices. Add the capers if you are using them. Let the rhubarb briefly warm through, then spoon over the mackerel and serve.

Ingredients

For the rhubarb:
200g rhubarb
2 tbsp caster sugar

For the mackerel:
400g fresh local mackerel filets
a little plain flour
olive oil
a small sprig of rosemary
sherry vinegar
a tbsp capers (optional)