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Mackerel and Rhubarb

Mackerel and Rhubarb

Serves pea 2 Clock icon 20 minutes
This classic combination of mackerel with rhubarb works well, as the earthy sharp flavour of the relish cuts through the rich oiliness of the fish.

5 Farmdrop products in this recipe

£ 17 .35
5 items.

Here's how you do it

  1. To make the rhubarb relish put the vinegar, water, sugar, star anise and peppercorns into a pan. Bring up to the boil then simmer for 10 minutes.
  2. Chop the rhubarb into inch size pieces and add to the pan after the 10 minutes of simmering. Simmer for a further 4 minutes, so that the rhubarb is soft but still in whole pieces.
  3. Season the mackerel fillets with salt and pepper. Add a glug of olive oil to a frying pan and bring to a high heat. Fry the mackerel fillets, skin side down for 4 minutes. Use the back of a tablespoon to keep the fillets flat as they cook. Turn the fillets over and cook for 1 more minute, adding the butter to the pan.
  4. Season the rhubarb relish with salt, pepper and lemon juice. Serve alongside the mackerel fillets.


  • 4 mackerel fillets
  • 200g rhubarb
  • 40ml red wine vinegar
  • 40ml water
  • 20g light brown soft sugar
  • 1 star anise
  • 5 peppercorns
  • 5g butter

Suitable for

  • Gluten free