Mackerel with rhubarb and sherry vinegar
- 7 oz. rhubarb
- 2 tbs sugar
- A little all purpose flour
- 2 filleted mackerel
- Olive oil
- Small sprig of rosemary
- Sherry vinegar
Preheat oven to 350○. Cut rhubarb into short lengths and put into baking dish with sugar.Bake until just soft enough to take point of a knife, about 20 minutes. Allow to cool, then drain, reserving cooking juices.
Season the flour with salt and a little black pepper. Lightly coat the skin side of each mackerel fillet with seasoned flour. Heat a little oil in a large frying pan, skin side down.
Chop rosemary needles and scatter over fish. Press fish down with a spatula to keep it from curling.As the underside of the fish starts to crisp lightly, carefully turn the fillets over and cook on the other side. Lift mackerel fillets onto plates.
Pour a couple of tbs of sherry vinegar into the hot pan. Add cooked rhubarb , together with rhubarb juices. Let rhubarb briefly warm through and spoon over plated mackerel.