Grilled Mackerel with Rhubarb

I love mackerel, a much underrated fish I think, I guess people still have this thing about bones,

And the thing I also love is the combination of oily mackerel and tart fruit, be it gooseberries, or as I'm going to show you here, Rhubarb,

There's something really satisfying about the sourness of the fruit that is just fantastic with the oiliness of the fresh mackerel, it may sound strange, but the flavour combination really works

This recipe will serve 4

SHOPPING LIST

1. Knob of butter

2. 1 small shallot finely chopped

3. 2 garlic cloves finely chopped

4. 1 teaspoon of horseradish sauce

5. 10 sticks of rhubarb

6. Good pinch of sugar

7. 200g of creme fraiche

8. Bunch of chives finely chopped

9. 8 large fillets of mackerel

METHOD

1. In a pan melt the butter and add the shallots and garlic

2. Cook till soft

3. Now add the horseradish

4. Wash the rhubarb and thinly slice, add it to the pan with a good pinch of sugar

5. Cook for 10 minutes until the rhubarb is tender

6. Now taste, it should still be quite tart and not too sweet

7. Whip the Creme fraiche, tip in the chives and a little more horseradish

8. Season the mackerel fillets really well on both sides

9. Place on a baking tray and put under a pre heated grill for 5 minutes, the mackerel should be just cooked

10. Spoon some of the rhubarb onto each plate, place the mackerel fillets on top, and serve with some peppery rocket and the Creme fraiche

11. This is great as a light lunch or for supper, and in the summer, try cooking your mackerel on the BBQ