| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Medium-sized mackerel |
|
|
weighing about 350 |
|
|
g each head fins |
|
|
and innards |
|
|
removed and |
|
|
pre-boned |
|
|
Oil for brushing |
|
|
Salt and pepper |
| 4 |
|
Rashers rindless smoked |
|
|
streaky bacon |
| 1 |
|
Parsley |
| 30 |
g |
Fresh white breadcrumbs |
|
|
Grated zest of 1 lemon |
|
|
Juice and zest of 1 lime |
| 30 |
g |
Butter, melted |
|
|
Salt and pepper |
| 1 |
|
Orange |
| 300 |
g |
Rhubarb |
| 1 |
T |
Soft light brown sugar |
| 2 |
|
Egg whites |
| 2 |
t |
Caster sugar, plus more in a |
|
|
bowl |
|
|
if needed |
| 2 |
t |
Lemon juice |
| 150 |
|
Half fat creme fraiche |
|
|
Orange segments |
|
|
Freshly ground black pepper |
| 1 |
T |
Chopped fresh coriander |
|
|
plus extra to |
|
|
garnish |
| 1/4 |
|
Savoy cabbage, shredded |
| 1 |
|
Clove garlic, crushed |
|
|
Olive oil for frying |
INSTRUCTIONS
First prepare and cook the fruit for the dessert. Finely grate the
zest from the orange. Peel and segment the orange over a bowl to catch
the juices. 2 Cut the rhubarb into chunks. Put the rhubarb and orange
zest in a pan with the sugar. Drain the orange juices from the flesh
and add to the rhubarb. 3 Reserve the orange segments for the creme
fraiche dressing. Cover and cook the rhubarb for 7-10 minutes until it
is softened. 4 Chop about 1 tbsp parsley. Stir into the breadcrumbs
with the lemon and lime zest and juice with the butter and seasoning.
Lay the fish flat with the skin-side down. Season the flesh, divide
the filling between the two fish and spread it along the bottom half
of each fish. 5 Fold the top half of each fish down over the stuffing
and push down gently. Brush with oil and season. Wrap two bacon
rashers around each fish to hold the two halves together. 6 Cook
under a preheated medium grill or cook on a griddle pan for 5-10
minutes until the fish is cooked through. The flesh should flake
easily when tested with a knife. 7 For the Creme Fraiche Dressing:
Blend the lemon juice into the creme fraiche. Chop the reserved orange
segments, keeping two whole for a garnish. Stir the chopped segments
into the creme fraiche with the black pepper and chopped coriander. 8
Heat about 1 tbsp olive oil in a wok. Add the cabbage and crushed
garlic and stir-fry for 1-2 minutes until soft. 9 Finish the dessert
by spooning the cooked rhubarb into 2 x 150ml/ 1/4 pint ramekins.
Whisk the egg whites until stiff and whisk in the sugar. Pipe or swirl
this on top of the fruit. 10 Place the desserts under the medium grill
and cook for about 30 seconds until the meringue starts to go golden
brown. 11 Garnish the mackerel with the reserved orange segments and
coriander, and serve with the dressing and cabbage. Converted by
MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster
v2.0l.
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