Mustard Brushed Mackerel with Warm Rhubarb and Tamarind Sauce
Rhubarb goes particularly well with oily fish as well as pork, liver and game. If mackerel is difficult to find then try this sauce with fresh tuna steaks. Any leftover sauce may be frozen.
4 fresh mackerel, cleaned and filleted (or 4 fresh tuna steaks)
2 tbsp wholegrain or Dijon mustard
chopped chives to garnish
2tbsp vegetable oil
50g onion, finely chopped
400g pink rhubarb, trimmed and cut in 1cm pieces
2 tbsp unrefined caster sugar
1 tsp tamarind paste (or use lemon juice)
100ml fresh fish stock (or use chicken stock when serving with meats)
salt and freshly ground pepper
1. For the sauce, heat the oil in a medium saucepan and cook the onion for 2-3 minutes over medium heat until softened but not coloured. Add the rhubarb and remaining ingredients and bring to a simmer. Cover and simmer for about 10 minutes until the rhubarb is tender and pulpy.
2. Transfer half of the mixture to a liquidiser goblet and blend until smooth. Combine with the reserved mixture and re-heat, seasoning to taste and thinning with extra stock as wished. Keep warm.
3. If using mackerel, pre-heat the grill to maximum. Wash and dry the filleted fish making sure that all the black membrane in the gut cavity has been removed. Lay the fish skin-side down on a lightly oiled tray and brush with mustard. Grill for 5 minutes until lightly charred.
4. If using tuna, put a large non-stick frying pan over high heat. Brush the fish with mustard and turn in 2 -3 teaspoons vegetable oil. Sear the tuna for 1 minute each side if thin - a maximum of 2 minutes each side if thicker - It’s best served slightly pink in the centre. Serve with the sauce and garnish with chopped chives. New potatoes and green beans are perfect accompaniments.
5. For a cold Rhubarb Sauce to serve with smoked mackerel or eel,cook 400g pink rhubarb with 2 tablespoons water and 3 tablespoons unrefined sugar in a covered saucepan over medium heat for about 10 minutes until pulpy. Remove the lid and cook over high heat, stirring frequently for another 10 minutes or so until reduced to a fairly thick puree. Leave to go cold then stir in 2 tablespoons Dijon mustard and 125ml creme fraiche. Season to taste and serve with a green salad garnish and brown bread.
© Recipe copyright 2009 Jane Suthering
Author: Jane Suthering Email: