zoom Mackerel in Oatmeal with Fresh Rhubarb Chutney

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    Mackerel in Oatmeal with Fresh Rhubarb Chutney

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    Mackerel in Oatmeal with Fresh Rhubarb Chutney

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    200g essential Waitrose Rhubarb, cut into
    1.5cm lengths
    75g demerara sugar
    50g raisins
    1 tbsp grated root ginger
    5 tbsp cider vinegar
    4 mackerel fillets or 4 herrings, filleted
    100g The Oatmeal of Alford Medium
    3 tbsp semi-skimmed milk
    1 tbsp sunflower oil
    15g butter


    1. Place the rhubarb in a pan with the sugar, raisins and
    ginger. Add the vinegar and an equal amount of water
    and simmer gently for 15 minutes, stirring occasionally,
    until the rhubarb is tender. Transfer to a serving dish
    and leave to cool.

    2. Wash the mackerel and pat dry with kitchen paper.
    Spread the oatmeal and seasoning on a large plate. Dip
    the fish into the milk and then into the seasoned oatmeal
    to coat, pressing on to both sides.

    3. Heat the oil and butter in a non-stick frying pan until
    foaming and fry the mackerel quickly for 2-3 minutes on
    each side until golden and cooked through. Transfer to
    warmed plates and serve with the rhubarb relish, fresh
    watercress and boiled new potatoes.

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    Wine recommendation

    Serve Chateau Caraguilhes Rose 2009 Corbieres, South of France, £9.99/75cl. This tasty pairing needs a gutsy wine to slice through oily mackerel while simultaneously reining in the tartness of the chuntney.


    Average user rating

    4 stars