Baked mackerel and rhubarb by Laurent Mariotte

Ingredients

4 servings

• 8 mackerel fillets
• 600 g rhubarb (about 12 stalks)
• 1 tablespoon caster sugar
• 2 spring onions or 1 fresh onion
• fresh ginger (1 cm)
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 tablespoon sesame oil
• 2 tablespoons sunflower oil
• salt and freshly ground pepper

Steps

1. 1

   Preheat the oven to 200°C (gas mark 6-7).

2. 2

   Rinse the rhubarb and remove the leaves, trim the ends and cut it into segments the length of the mackerel fillets.

3. 3

   Place them in a baking dish, lining them up, sprinkle with powdered sugar and bake for 10 minutes.

4. 4

   Dry the mackerel with paper towels. Season the flesh side with salt. Arrange them over the rhubarb, in the same direction, skin side up. Peel and grate half of the fresh ginger over the top. Bake for 5 to 6 minutes.

5. 5

   Meanwhile, prepare the vinaigrette: mix all the remaining ingredients. Wash and thinly slice the spring onion.

6. 6

   Once out of the oven, plate the mackerel and rhubarb, drizzle with the ginger vinaigrette and sprinkle with a little spring onion. Serve immediately.