Grilled mackerel with rhubarb sauce recipe | Taste of France®
The combination may sound unusual, but the sharp, sweet rhubarb is a perfect complementary flavour against the oily saltiness of the fish.
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Cooking tools:
- Stainless steel saucepan
- Grill
- Paper towel
- Roasting pan
- Baking sheet
- Kitchen scale
- Spoon
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Ladle
Ingredients
- 6 fresh mackerel, weighing about 225g (8oz) each, gutted and cleaned
- 1 lemon, cut into 12 half-slices
- 15g (1/2oz) butter, melted
- 1 tbsp chopped fresh parsley; For the sauce
- 9 tbsp Bonne Maman Rhubarb Compote
- 1 1/2 Zest and juice of 1.5 unwaxed lemons
- 3 tbsp white wine vinegar
- 1cm (1/2in) piece of ginger, peeled and sliced
- Salt and ground white pepper
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