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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
- Preheat the oven to 220C/gas7.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 2 servings | |
| Calories 784 | |
| Calories from Fat 442 | 56% |
| Total Fat 49.07g | 61% |
| Saturated Fat 11.52g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 381mg | 16% |
| Potassium 1585mg | 45% |
| Total Carbs 15.15g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.75g | 3% |
| Protein 67.06g | 107% |
