Rhubarb with Mackerel Sandwich Recipe
While rhubarb is treated as a fruit, it is in fact a vegetable and I think it works brilliantly as a sharp flavour against the rich taste of mackerel.
This requires a little pickling of the rhubarb and radishes – but only for 10 minutes or so and is incredibly easy. Serves 2
- Juice of 1 lemon
- 2 tsp caster sugar
- Salt and freshly ground black pepper
- 1 fennel bulb, trimmed
- 150g rhubarb
- 150g radishes
- 2 tbsp mild olive oil
- 300g mackerel fillets
- 4 slices of Hungry Guest New York Deli Bread
Combine the lemon juice and sugar into a bowl and season with salt and pepper.
Slice the rhubarb, radishes and fennel as thinly as you can (a good potato peeler should do the job). Place the slices straight into the lemon juice to keep their colour and start the pickling process.
Heat the oil in a large frying pan and fry the seasoned mackerel fillets skin-side down for about two minutes. Meanwhile start toasting your bread, then flip your mackerel and cook for another minute. Place onto your warm toast and top with your spring coleslaw.
Mackerel works well with tart fruit and goes with gooseberries as an alternative.
If you would like to order some mackerel fillets, rhubarb, fennel and radishes for Friday, let me know.