Ingredients
4 fillets of fresh Mackerel
2 tbsp of olive oil
Salt and pepper
4 shallots
300g cooked new potatoes
50g butter
2 sticks of rhubarb
1 lime
1 handful of flat leaf parsley
Method
Score 6 small cuts into the mackerel skin to allow a nice even cook and let plenty of flavour in.
Drizzle with olive oil and season both sides with salt and a little pepper.
Peel and cut the shallots in half long ways and add to the frying plan with a drizzle of olive oil.
Cook the shallots for 10 minutes on a medium heat, then add the potatoes with the butter.
Continue to cook as the butter will help colour the potatoes and shallots.
When the potatoes are golden and crisp add the chunks of rhubarb and the fillets of mackerel skin side down.
Cook for 4 -5 minutes until the fish skin is crisp and the rhubarb is tender.
To finish, serve with some wedges of lime and a handful of flat leaf parsley.
