| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Coxon’s kit, Coxon1 |
2 |
servings |
INGREDIENTS
| 2 |
|
350 g mackerel; gutted with head on |
| 150 |
g |
Lightly cooked and cooled rhubarb; unsweetened |
| 30 |
g |
Pickled ginger |
| 2 |
|
Spring onions; sliced thinly |
|
|
Salt and pepper |
| 25 |
g |
Bitter |
|
|
Seasoned flour |
| 6 |
|
Sage leaves |
|
|
String to tie |
| 100 |
g |
Uncooked; peeled rhubarb for |
|
|
; julienne |
| 50 |
g |
Carrots; peeled for julienne |
| 50 |
g |
Celeriac; peeled for julienne |
| 50 |
g |
Parsnips; peeled for julienne |
| 50 |
g |
Celeriac; peeled for julienne |
INSTRUCTIONS
Preheat the oven to 220C/gas7.
Wash and dry the gutted fish. Mix the cooked rhubarb with the sliced
ginger and sliced spring onions. Spoon the rhubarb mix into the fish
cavity and tie with string. Shred the sage leaves and mix with the
julienne of vegetables and rhubarb. Dust fish with seasoned flour.
Melt butter in an ovenproof casserole or pan. Add the fish and fry on
both sides for approximately 1 minute each. Place the julienne of
vegetables and rhubarb over the top, season and put into the oven for
approximately 7-8 minutes (depending on size).
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