Mackerel with Rhubarb Sauce
Not quite so famous as mackerel with gooseberries but just as good – the acidic fruit counteracts the richness of the fish perfectly.
|2 prepared fresh mackerel|
|1 tablespoon demerara sugar|
|½ teaspoon ground ginger|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe first appeared in Delia's Frugal Food.
Make the sauce first by chopping the rhubarb into smallish chunks and putting it into a thick-based saucepan, adding the sugar, ginger and water.
Then put a lid on and let it cook over a fairly gentle heat, shaking the saucepan from time to time. It will probably take around 15 – 20 minutes to soften.
Now rub the contents of the saucepan through a sieve, or purée it in an electric blender, and taste to check that there is enough sugar (although it should be a fairly sharp sauce).
Now preheat the grill, wipe the mackerel as dry as possible with kitchen paper, season the insides of the fish, then make three diagonal slashes across the backbone of each fish and grill them for about 4-6 minutes on each side.
While they’re grilling, reheat the sauce and serve it with the fish, together with new potatoes.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Go fresh with Tefal Fresh Express!
22 May 2013 17:42
20 May 2013 21:15
21 May 2013 13:50
|Food and travel||
20 Apr 2013 08:44
22 May 2013 17:16
|Can Anyone Help?||
22 May 2013 14:08
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
22 May 2013 12:12