2 Sussex mackerel, filleted or whole
Sussex Gold rapeseed oil
TUNISIAN SPICE RUB
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
75 ml water
3 medium sticks of home grown rhubarb
5 tablespoons of fish stock
50g unsalted South Downs butter
2 drops of vanilla essence
MACKEREL AND TUNISIAN SPICE RUB
1) Fillet the mackerel if bought whole.
2) Dry fry all the spices/seeds in a frying pan for a few minutes. Leave to cool.
3) Using a pestle and mortar grind the spices to a powder.
4) Rub the mackerel fillets with the spice powder.
5) When ready, pan fry the mackerel fillets in a little rapeseed oil.
6) Lift out the mackerel on to a plate.
1) Add water to pan with the sugar. Bring to the boil stirring continuously. When the sugar is dissolved, simmer until reduced to a syrup consistency.
2) Wash and trim the rhubarb.
3) Use 1 stick to make the batons - 5cm long and 5mm thick.
4) Poach the sticks in the syrup until soft but not mushy. Leave to cool.
5) Take out the rhubarb and put on a plate and pour away half the syrup.
6) Add the rest of the rhubarb to the syrup and cook until soft.
7) Puree with a stick blender or mash with a fork.
8) Heat the puree and add the fish stock. Slowly whisk in the butter.
9) Add a few drops of vanilla essence.
Serve the mackerel with the poached rhubarb sticks, sauce, local new potatoes and asparagus tied up with steamed spring onions.
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