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Charred Mackerel Recipe With Rhubarb Chutney and Pickled Cucumber – By Grooms At The Ranch

Mackerel is a beautiful oily fish and is rich in omega 3 fatty acids which is a great brain booster.  Mackerel is best cooked as fresh as possible preferably on the day it is caught and with the correct cooking a flavour pairings it can look great on the plate as we as tasting absolutely delicious.

Mackerel has a stronger flavour than other dishes which makes cucumber a clean fresh accompaniment and sharp flavours like rhubarb helps to cut through the oiliness.

INGREDIENTS  (Serves 4 people)

4 Fresh Mackerel Fillets (pin-boned)

Rapeseed Oil

500g Fresh Rhubarb 

100ml Cider Vinegar

1 medium onion finely chopped

200g sugar

½ teaspoon salt

1 cucumber

300ml cider vinegar

200g sugar

100ml water

To make the Rhubarb Chutney place vinegar, onion, sugar and salt in a saucepan and bring to the boil

Add Rhubarb chopped into approx. 1 cm pieces

Simmer gently for 30 mins

Allow to Cool

To pickle the cucumber bring the vinegar, sugar and water to the boil allow to cool slightly and add thinly sliced cucumber and allow the flavours to pickle the cucumber over a few hours

For the Mackerel cut each fillet into four pieces, rub all over with rapeseed oil and sprinkle with salt, using a blow torch scorch the mackerel all over until charred and crispy but being careful not to burn the flesh, to check if mackerel is cooked properly, make a cut in the thickest part of the fish – the flesh should be moist and firm but slightly opaque.

To serve arrange four pieces of mackerel per person in the centre of the plate, arrange rhubarb chutney around the mackerel along with the pickled cucumber.  Decorate with fresh herbs such as dill or fennel.

Recipe provided by Audrey Byrne of:

Grooms at the Ranch, Dublin Rd, Gorteenoona, Monasterevin, Co. Kildare, W34 T384

Phone: 086 820 1264


Read our other featured article of Grooms at the Ranch HERE

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