Three good things on a plate
Posted by alison at wakefieldlibraries
Rhubarb goes well in savoury dishes too and here’s a simple idea from Hugh Fearnley-Whittingstall’s book ‘Three good things on a plate’ for using it with fish. There’s more River Cottage style ideas in ‘River Cottage Veg Every Day’, ‘River Cottage Cookbook’ and ‘River Cottage Every Day’.
Hugh Fearnley-Whittingstall’s Mackerel, oatmeal and rhubarb.
2 medium rhubarb stems or 3-4 smaller ones, 20g caster sugar, pinch of thyme,4 mackerel fillets from 2 medium fish,100g medium oatmeal, rapeseed or sunflower oil for frying, Salt and freshly ground black pepper.
Trim the rhubarb and cut into 2-3cm pieces. Place in a pan with the sugar and thyme and 1 tablespoon water. Simmer very gently for 5-7 minutes until tender. Don’t stir or it will lose its shape.
Season the mackerel fillets and spread out the oatmeal on a plate. Coat the fillets on both sides. If the oatmeal doesn’t stick, brush the fish with a little milk.
Heat 2 tablespoons oil in a frying pan over a medium heat. Add the mackerel fillets, flesh side down and cook for 3 minutes until the oatmeal coating is crispy and golden brown. Then carefully flip them over and cook for 2 minutes on the skin side until cooked through. Transfer to warmed plates and serve with a spoonful of the warm rhubarb compote, some bread and a green salad.