Mackerel Fillets with Yorkshire Rhubarb and Pink Peppercorns
Mackerel Fillets with Yorkshire Rhubarb and Pink Peppercorns from Sally Abe! With flavours of ginger, thyme and rhubarb!
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Cooking tools:
- Saucepan
Ingredients
- 2 Large mackerel, filleted
- 200ml Buttermilk
- 2 tbsp Pink peppercorns
- 2 tbsp Finely diced ginger
- 2 tbsp Finely diced rhubarb
- 25ml Lemon juice
- Poached Rhubarb pieces = 500g forced rhubarb
- Poaching licquor
- 100g sugar
- 250ml orange juice (Plus the zests peeled)
- 250ml water
- 1 tsp pink peppercorns
- 1 sprig thyme
- Nasturtium leaves
- Wood sorrel
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