BBC Food - Recipes - Mackerel with rhubarb chutney and orange and chicory salad
Tangy rhubarb really complements the rich, oily mackerel and a light citrus salad rounds it all off perfectly.
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Ingredients
- 75g/2⅔oz caster sugar
- 25g/1oz sultanas
- few sprigs fresh rosemary
- 2cm/¾in piece root ginger , peeled and finely chopped
- 1 shallot , peeled and finely chopped
- 3 sticks rhubarb
- 5 tbsp cider vinegar
- 1 orange, juice only
- salt
- black pepper
- 2 whole mackerel , gutted, filleted and pin boned
- rapeseed oil , for cooking
- 1 orange , segmented
- 2 heads chicory , separated into leaves
- 100g/3½oz pea shoots
- small handful celery tops
- 1 tbsp chopped fresh dill
- rapeseed oil , for dressing
- 1 stick rhubarb , sliced into ribbons using a vegetable peeler
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