Hugh’s Mackerel with Oatmeal and Rhubarb

Mackerel Oatmeal Rhubarb
Mackerel Oatmeal Rhubarb

I saw this recipe on the television a couple of weeks ago while flicking through the less frequented satellite channels, Hugh’s mackerel, oatmeal, rhubarb, taken from Hugh’s Three Good Things on More4. Hugh Fearnley-Whittingstall has recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate.

This trifecta of ingredients fits that bill to perfection and tastes as good as it looks

Serves 2 – Gluten Free

Ingredients

  • 2 medium-thick rhubarb stems or 3–4 smaller, thinner ones (about 150g)
  • 20g caster sugar
  • A pinch of thyme leaves
  • 4 mackerel fillets from 2 medium fish (I get my fishmonger to fillet and scale the fish for me)
  • 100g medium oatmeal (use Gluten Free Oatmeal, like Hale and Hearty’s Pure Gluten Free Porridge Oats, for the Gluten Free version)
  • Sunflower oil for frying
  • Sea salt and freshly ground black pepper

Method

  1. Trim the rhubarb, then cut into 2–3cm pieces.
  2. Place in a pan with the sugar, thyme leaves, if using, and 1 tablespoon water.
  3. Partially cover with a lid and cook gently, at a bare simmer, for 5–7 minutes. Don’t stir the rhubarb or it will lose its shape.
  4. When it is tender, remove the pan from the heat.
  5. Season the mackerel fillets all over with salt and pepper.
  6. Spread out the oatmeal on a plate, I sieved the oatmeal first and used the larger grains that were left in the sieve
  7. Coat the fillets on both sides, pressing the oatmeal on well and gently shaking off any loose bits. (For a decent coating, the mackerel should be ‘tacky’. If the oatmeal doesn’t stick, brush the fillets with just a little milk, and try again.)
  8. Heat about 2 tablespoons oil in a large frying pan over a medium heat.
  9. Add the mackerel fillets, flesh side down, and cook for 3 minutes, until the oatmeal coating is crispy and golden brown.
  10. Then carefully flip them over and cook for 2 minutes on the skin side, until cooked through.
  11. Transfer the fish to warm plates and accompany with a spoonful of the warm rhubarb compote.

Serve with bread (the Cheese Soda Bread works well here) and a fresh green salad.

Advertisements

One thought on “Hugh’s Mackerel with Oatmeal and Rhubarb”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s