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Grilled Mackerel with Rhubarb

I love mackerel, a much underrated fish I think, I guess people still have this thing about bones,

And the thing I also love is the combination of oily mackerel and tart fruit, be it gooseberries, or as I'm going to show you here, Rhubarb,

There's something really satisfying about the sourness of the fruit that is just fantastic with the oiliness of the fresh mackerel, it may sound strange, but the flavour combination really works

This recipe will serve 4


  1. Knob of butter

  2. 1 small shallot finely chopped

  3. 2 garlic cloves finely chopped

  4. 1 teaspoon of horseradish sauce

  5. 10 sticks of rhubarb

  6. Good pinch of sugar

  7. 200g of creme fraiche

  8. Bunch of chives finely chopped

  9. 8 large fillets of mackerel


  1. In a pan melt the butter and add the shallots and garlic

  2. Cook till soft

  3. Now add the horseradish

  4. Wash the rhubarb and thinly slice, add it to the pan with a good pinch of sugar

  5. Cook for 10 minutes until the rhubarb is tender

  6. Now taste, it should still be quite tart and not too sweet