Mackerel, Watercress And Rhubarb Ginger Sauce

Name: Mackerel, Watercress And Rhubarb Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice; 3 fluid ounces orange juice; 1 ounce super-fine sugar; 1 ounce crystalized ginger, chopped in small pieces; 1 tablespoon unsalted butter; 6 whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact; 6 sprigs fresh tarragon; About 2 tablespoons extra-virgin olive oil; Freshly ground pepper and coarse sea salt to taste; 2 bunches watercress; 2 tablespoons extra-virgin olive oil; 1 teaspoon finely minced garlic

Servings: persons

9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice
3 fluid ounces orange juice
1 ounce super-fine sugar
1 ounce crystalized ginger, chopped in small pieces
1 tablespoon unsalted butter
6 whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact
6 sprigs fresh tarragon
About 2 tablespoons extra-virgin olive oil
Freshly ground pepper and coarse sea salt to taste
2 bunches watercress
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic

1
Put rhubarb in saucepan with orange juice, half the sugar, half the ginger and the butter.
2
Cook over medium heat until rhubarb is tender but still holding its shape.
3
Taste for sweetness and add more sugar and ginger if necessary.
4
The sauce must be sharp and intense.
5
Preheat broiler or grill.
6
Stuff cavity of the mackerel with tarragon sprigs.
7
Brush fish with olive oil, season with salt and pepper and cook over or under high heat for four to five minutes on each side.
8
Meanwhile, discard stems from watercress.
9
Rinse leaves and drain well.
10
Heat oil in large skillet over high heat and add garlic and salt and pepper.
11
Immediately add the watercress and stir until barely wilted.
12
Remove from pan and put alongside mackerel on six individual plates.
13
Serve immediately.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice, 3 fluid ounces orange juice, 1 ounce super-fine sugar, 1 ounce crystalized ginger, chopped in small pieces, and more.

Yes, Mackerel, Watercress And Rhubarb Ginger Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!