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Mackerel in Oatmeal with Fresh Rhubarb Chutney
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200g essential Waitrose Rhubarb, cut into
75g demerara sugar
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
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.
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.
Typical values per serving: