To make the rhubarb:
Preheat the oven to 350 degrees.
• Trim the rhubarb and discard the leaves. Cut it into short lengths and put in a roasting pan or baking dish with the sugar.
• Bake until just soft enough to take the point of a knife, about 20 minutes.
• Allow to cool, then drain, reserving the cooking juices.
To make the mackeral and assemble:
• Season the flour with salt and a little black pepper. • Lightly coat the skin side of each mackerel fillet with the seasoned flour.
• Heat a little oil in a large, nonstick frying pan.
• Gently place the mackerel fillets in the hot pan, skin side down.
• Chop the rosemary needles and scatter them over the fish.
• Press the fish down with a thin spatula to keep it from curling. As the underside of the fish starts to crisp lightly, carefully turn over and cook the other side. It shouldnt take longer than 2 or 3 minutes on each side.
• Lift the mackerel fillets out onto warm plates.
Pour a couple of tablespoons of sherry vinegar (or less, to taste) into the hot pan.
&bull’ Add the cooked rhubarb, together with the rhubarb juice. Add the capers if you are using them.
• Let the rhubarb briefly warm through, then spoon it over the mackerel and serve.
2 Tbsp. superfine sugar
A little all-purpose flour
[Salt and freshly ground black pepper to taste]
2 filleted mackerel
Olive oil
1 small spring rosemary
Sherry vinegar
1 Tbsp. capers (optional)
This article appears in June 2012.