Charred mackerel with rhubarb escabeche
For the mackerel:
- 4 mackerel fillets
- 40g Maldon sea salt
- 80g demerara sugar
- 10g ginger powder
- 10g coriander powder
For the rhubarb:
- 500g rhubarb sticks, cut into 15cm pieces
- 7.5g salt
- 10g caster sugar
- 30g rapeseed oil
For the escabeche:
- 100g rhubarb sticks, finely chopped
- 50g fennel
- 10g red pepper
- 30g yellow pepper
- 15g chives
- 15g garlic
- 2g thyme
- Salt and black pepper, to taste
- 20g sherry vinegar
- 200g rapeseed oil
- First, prepare the mackerel. Make a "cure" by combining the Maldon salt, sugar, ginger powder and coriander powder. On a tray, lay the mackerel fillets skin-side down and sprinkle with the cure. Leave to cure in the fridge for 1 hour.
- Meanwhile, preheat the oven to 110 degrees and prepare the rhubarb. Place the rhubarb in a loaf tin and toss with the salt, sugar and rapeseed oil. Wrap the tin well with cling film and cook in the oven for 15 minutes. Cool, then slice the rhubarb into strips and keep to one side.
- Next, prepare the escabeche. Combine all the ingredients in a bowl, tasting for salt and pepper. Keep to one side to marinate for 5 minutes.
- Once the mackerel is ready, rinse off the cure and dry the mackerel. Sear, skin-side down, in a hot pan until blackened.
- To plate, place a couple of strips of rhubarb on a plate then intersperse with mackerel fillets. Spoon over some of the escabeche dressing, allowing for a good amount of oil to drizzle over the plate.
- Serve cool or at room temperature.