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Pan-fried mackerel with quick pickled rhubarb

Pan-fried mackerel with quick pickled rhubarb

Crisp mackerel fillets against sharp pickled rhubarb and buttery crushed potatoes.

Total time
30 min
Serves
2
Difficulty
Medium
Protein / serving
30g

Ingredients

Servings 2

Method

  1. Step 1

    Warm sugar and vinegar until dissolved; pour over the rhubarb and stand 15 minutes.

  2. Step 2

    Boil the potatoes; crush with butter and chives.

  3. Step 3

    Score the mackerel skin; fry skin-down in the oil 3 minutes until crisp, flip for 1.

  4. Step 4

    Serve on potatoes with drained rhubarb and watercress.

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Nutrition per serving

Approximate values per serving
Calories560 kcal
Protein30g
Carbohydrates42g
– of which sugars18g
Fibre5g
Fat30g
– of which saturates7g
– of which omega-32.8g
Calcium80mg
Iron2.4mg
Salt0.6g
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