After a lovely foodie weekend (which I’ll update you on later this week), I spent yesterday afternoon driving back up to Dublin, with a car full of blackcurrant, rhubarb, purple spouting broccoli, lettuce, onions, new potatoes & my lavender shortbread. I decided that I better put a few of my ingredients to good use. I saw this recipe on Nigel Slater during the year & thought how yummy it sounded & I dreamt about having fish for dinner, so off I trotted to SQ this evening & picked up two lovely mackerel for €2.12, which is such a bargain & as the rest of my dinner was from the garden, I think it cost me approx €1 in total – I think I should join Prudence magazine!!
Mackerel with Rhubarb
Firstly sprinkle rhubarb with caster sugar & roast in oven for approx 20 mins at 180C, then prepare fish by dusting in some seasoned flour, add a little butter to the pan & place in hot pan skin side down then turn & cook for approx 5mins. Serve Rhubarb & Mackerel hot with yummy new potatoes.
Happy Cooking xx
now when i induce my costing for the supply and growth of the lettuce, broccoli,and maybe arguably the rubarb and blackcurrents that will severly hike up the cost of your dinner my dear sister…
well infact darling sister, the labour costs that I will invoice you with for the digging of the vegetable plot will cover a substanial amount of veggies I accquired (stole)!! xx
That looks lovely Vick even if I’m not a fish person. Would never think to put rhuburb with it, was it very sweet?
Thanks for the recipes, the course looks like it was really good, would you recommend the tannery?
Hi Nor, luv luv luv makerel, its yummy, i’ll hav to convert you to fish… yep absol luved the tannery. i’ll have another look at the courses for rest of the year, i’d defo go again, Paul Flynn is very good & he was so relaxed, you’d luv the veggie garden. we must do tea soon x
I like the idea of Mackerel with Rhubarb, I will have to try that this week! yummy yummy. p
Hi Pearse, thanks for your comment, I have to say the Mackerel & Rhubarb actually works… trying to think of what meat I could use gooseberries with when they are out in a few weeks… Vick