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Mackerel with rhubarb and basil oil

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Ingredients

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1/2 orange, juiced
25g granulated sugar
200g forced rhubarb, cut into 4cm pieces
4 mackerel fillets, skin on and pin boned
1 tbsp capers
1 cucumber, cut into 24 thin rings
Mint leaves, to garnish
FOR THE BASIL OIL
Extra-virgin olive oil, to drizzle
Small handful of fresh basil leaves

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Mackerel with rhubarb and basil oil

As recommended by Nigel Slater. This flavour combination might seem a little out there, but the tartness of the rhubarb cuts through the richness of the oily mackerel. The cucumber and capers add additional freshness to a light, summery and super-healthy dish which is guaranteed to impress your friends.

Features:
    Cuisine:
    • 20 Mins
    • Serves 4
    • Medium

    Ingredients

    • FOR THE BASIL OIL

    Directions

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    1. In a small bowl, mix the orange juice and sugar together and set aside. Place the rhubarb in a small roasting tin and pour over the orange marinade. Give the pan a good shake and cover with tin foil. Place in a preheated oven at 180C for 15-20 minutes until the rhubarb is tender but still holds its shape.

    2. Meanwhile, place the basil leaves in a blender and season with salt and pepper. Slowly drizzle in the extra-virgin olive oil and blitz until a smooth purée forms. Set aside.

    3. Season the mackerel fillets on both sides and heat half the olive oil in a frying pan. Place two fillets, skin-side down, in the pan and press down for 10 seconds to stop the fish from curling.

    4. Cook over a medium heat for 2-3 minutes, depending on the thickness, until the skin is crisp (use a palette knife to check), then flip and cook for 1 minute more. Remove from the heat and keep warm. Repeat with the remaining olive oil and two mackerel fillets, adding the capers to the pan at the last minute to heat through.

    5. To plate up, arrange six cucumber slices in the centre of the plate so they overlap slightly and form a circle, and top with one mackerel fillet. Scatter over a few capers and top with the roasted rhubarb. Garnish with mint and a few dots of basil oil before serving.

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