Grilled Mackerel with Rhubarb Sauce
Grilled Mackerel with Rhubarb Sauce
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  • 6 fresh mackerel, weighing about 225g each, gutted and cleaned
  • 1 lemon , cut into 12 half-slices
  • 15g butter, melted
  • 1 tbsp chopped fresh parsley; For the sauce
  • 9 tbsp Bonne Maman Rhubarb Conserve
  • 1.5 Zest and juice of 1.5 unwaxed lemons
  • 3 tbsp white wine vinegar
  • 1cm piece of ginger, peeled and sliced
  • Salt and ground white pepper

For the sauce

  • 9 tbsp Bonne Maman Rhubarb Conserve
  • Zest and juice of 1 ½ unwaxed lemons
  • 3 tbsp white wine vinegar
  • 1cm piece of fresh ginger, peeled and sliced
  • Salt and ground white pepper
  1. Place all the sauce ingredients in a stainless steel saucepan and heat gently over a low heat for 3-5 mins, until combined and reduced to a coating consistency. Remove from the heat, discard the ginger and allow to cool.
  2. Preheat the grill to a high heat.
  3. Pat the mackerel dry with kitchen paper. Make 2 or 3 deep slashes in the side of each fish and lightly season the cavities; add 2 half slices of lemon to each fish.
  4. Place the mackerel in a shallow roasting tin or edged baking sheet. Brush both sides with melted butter and season lightly.
  5. Reduce the grill to a medium heat and cook the fish placed 5-7.5cm from the heat source for 6-8 mins, then turn over and grill the other side. Serve sprinkled with the chopped parsley and with the warm rhubarb sauce.