Baked Mackerel with Rhubarb Chutney - James Martin Chef
This Baked Mackerel is served with a lovely Rhubarb Chutney. It's a simple, light dish packed with flavour and is great to serve up on sunny days!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 3 mackerel gutted, backbone removed
- 25ml olive oil
- 1 /2 shallot, peeled and diced
- 2 cloves garlic, chopped
- 400g rhubarb, sliced
- 1 apple grated
- 50g sultanas
- 50g caster sugar
- 1 stem ginger, chopped
- Salt and pepper
- 1 tbs chopped chives
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