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Receta Baked Mackerel

by Global Cookbook

Ingredientes

2 x 350 g mackerel, gutted with head on 150 gm Lightly cooked and cooled rhubarb, unsweetened 30 gm Pickled ginger 2 x Spring onions, sliced thinly Salt and pepper 25 gm Bitter Seasoned flour 6 x Sage leaves String to tie

100 gm Uncooked, peeled rhubarb for julienne 50 gm Carrots, peeled for julienne 50 gm Celeriac, peeled for julienne 50 gm Parsnips, peeled for julienne 50 gm Celeriac, peeled for julienne

Direcciones

1. Preheat the oven to 220C/gas7.
2. Wash and dry the gutted fish. Mix the cooked rhubarb with the sliced ginger and sliced spring onions. Spoon the rhubarb mix into the fish cavity and tie with string. Shred the sage leaves and mix with the julienne of vegetables and rhubarb. Dust fish with seasoned flour.
3. Heat butter in an ovenproof casserole or possibly pan. Add in the fish and fry on both sides for approximately 1 minute each. Place the julienne of vegetables and rhubarb over the top, season and put into the oven for approximately 7-8 min (depending on size).

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