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Flamed Mackerel with Rhubarb Chutney, Roasted Beetroot and Pickled Shallots

Charred mackerel fillets served with homemade rhubarb chutney, pan-roasted baby beetroots, pickled banana shallots, and fresh herb garnishes.

DinnerSeafoodGourmetRhubarbMackerelBeetroot
Estimated Nutrition
Calories
825.2
kcal / serving
1650.4 kcal total
Carbs
54.1g
per serving
108.2 g total
Fat
56.3g
per serving
112.5 g total
Protein
26.4g
per serving
52.8 g total
Cook Time
35
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
For the chutney
75
g
Caster Sugar
For the pickled shallots
CondimentsSauces
5
tbsp
Cider Vinegar
200
ml
White Wine Vinegar
Dairy
75
g
Unsalted Butter
100
g
Crème Fraîche
Fruits
1
piece
Orange
Juice only
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
tsp
Salt
For the pickling liquid
0.5
tsp
Black Peppercorn
Seafood
2
piece
Mackerel Fillet
Filleted, pin boned, skin on
Vegetables
2
cm
Ginger
Root, peeled and finely chopped
1
piece
Shallot
Finely chopped
3
stick
Rhubarb
Finely chopped
0.5
bunch
Baby Heritage Beetroots
Cleaned, leave a little stalk on
2
piece
Banana Shallot
Thinly sliced
1
tbsp
Bull's Blood Leaves
For garnish
1
tbsp
Baby Red Sorrel Cress
For garnish

Method

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