Â€Grilled Mackerel Fillets With Roast Rhubarb and New Season Asparagus
This is a very simple dish and perfect for a quick lunch or light supper.
First prepare the asparagus by bending each stem and letting it break where it is tender. (donâ€™t throw the ends away, Put them in a bag in the freezer, Bring them out in February when the snow is on the ground and make a soup with the asparagus and let your mind wander to the warm summer months.
Begin to sautÃ© the asparagus in a little butter or rape seed oil until it begins to turn a rich Lincoln green. Cut the rhubarb into fingers and add to the pan on a low heat. Keep it moving but be gentle soâ€™s not to break the rhubarb and turn it into mush.
Take your mackerel fillets and season them with salt and pepper before dusting them in flour. Heat a little oil in another pan put the fish skin side down. (donâ€™t worry if the fish curls up, It will flatten out) fry for 2 minuets on each side.
Put the fish on your serving plate and dress with the rhubarb and asparagus. Take the pan which had the asparagus in and splash a little balsamic vinegar into it and swirl around to collect all the flavours in the pan. Pour your dressing around the fish and add a wedge of lemon
Posted On: Monday, July 21st, 2014 @ 9:28 am | 0 Comments