Torched Mackerel with Rhubarb and Fennel Recipe
Lightly charred mackerel is paired with sweet and sour rhubarb and refreshing raw fennel in this easy fish starter recipe.
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Cooking tools:
- Mason jar
- Refrigerator
Ingredients
- 4 mackerel fillets, pin-boned
- 1 bunch of fresh thyme
- 200ml of olive oil
- 200g of rhubarb
- 400ml of water
- 60ml of grenadine
- 100g of sugar
- 1 fennel
- 1 lemon, juiced
- sea salt
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