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Mackerel with rhubarb relish

Sophie Grigson from Market Kitchen
Sophie Grigson’s deeply savoury mackerels are balanced perfectly with a tangy rhubarb relish

Mackerel with rhubarb relish

Method

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1. For the rhubarb relish: squeeze the orange juice into a pan and add the sugar, orange zest and water. Stir the coriander seeds, caraway seeds and kalonji or black mustard seeds into the mixture and cook over a medium heat for 5-6 minutes, or until the sugar has dissolved.

2. Reduce the heat and simmer for 10-12 minutes, or until the liquid in the pan has reduced to a thick and sticky consistency. Add the rhubarb pieces to the pan along with a pinch of salt, then cover with a lid and cook for a further 1-2 minutes, or until the rhubarb is tender.

3. Remove from the heat, then pass the mixture through a sieve lined with fine muslin, reserving the liquid. Transfer the solid material to a serving dish, then pour the liquid back into the pan and boil for 4-6 minutes, or until the liquid is thick and syrupy.

4. Pour the syrup back over the rhubarb and stir, then leave to cool.

5. For the mackerel: brush the mackerel lightly with oil on both sides, then season with salt and pepper on the non-skin side. Heat a griddle pan until smoking, then fry skin-side down for 1-2 minutes, then flip over and cook for a further 1-2 minutes, or until cooked through.

6. To serve, place the mackerel on a serving plate and spoon some of the relish next to it. Garnish with kalonji or black mustard seeds, then serve.

Cook’s note Transfer any remaining relish into an airtight jar, where it can be kept in the fridge for up to 2 weeks. The rhubarb relish is also excellent served with pork pies.

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Serves: 1

Prep: 20 min
Cook: 30 min

Ingredients

For the rhubarb relish

1 orange, juice and zest only
75g caster sugar
2 tbsp water
1 tsp Coriander seeds, roughly crushed
1 tsp caraway seeds, roughly crushed
1 tsp kalonji seeds or black mustard seeds, plus extra for garnish
250g rhubarb, cut into matchsticks
1 pinch Salt