Mackerel, Watercress And Rhubarb Ginger Sauce

Name: Mackerel, Watercress And Rhubarb Ginger Sauce
Total time: 30 min
Yield: 6 servings
Cuisine: irish
Ingredients: 9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice; 3 fluid ounces orange juice; 1 ounce super-fine sugar; 1 ounce crystalized ginger, chopped in small pieces; 1 tablespoon unsalted butter; 6 whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact; 6 sprigs fresh tarragon; About 2 tablespoons extra-virgin olive oil; Freshly ground pepper and coarse sea salt to taste; 2 bunches watercress; 2 tablespoons extra-virgin olive oil; 1 teaspoon finely minced garlic

By Moira Hodgson

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Irish Trout, Mackerel and Sorbet

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Ingredients

Yield:6 servings

For Ginger Rhubarb Sauce

9ounces of rhubarb (trimmed weight), cut in ⅜ inch dice
3fluid ounces orange juice
1ounce super-fine sugar
1ounce crystalized ginger, chopped in small pieces
1tablespoon unsalted butter

For the Mackerel

6whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact
6sprigs fresh tarragon
About 2 tablespoons extra-virgin olive oil
Freshly ground pepper and coarse sea salt to taste

For the Watercress

2bunches watercress
2tablespoons extra-virgin olive oil
1teaspoon finely minced garlic

Ingredient Substitution Guide

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Preparation

Step 1
Put rhubarb in saucepan with orange juice, half the sugar, half the ginger and the butter. Cook over medium heat until rhubarb is tender but still holding its shape. Taste for sweetness and add more sugar and ginger if necessary.
Step 2
The sauce must be sharp and intense.
Step 3
Preheat broiler or grill. Stuff cavity of the mackerel with tarragon sprigs. Brush fish with olive oil, season with salt and pepper and cook over or under high heat for four to five minutes on each side.
Step 4
Meanwhile, discard stems from watercress. Rinse leaves and drain well. Heat oil in large skillet over high heat and add garlic and salt and pepper. Immediately add the watercress and stir until barely wilted. Remove from pan and put alongside mackerel on six individual plates. Serve immediately.