Recipe taken from my book Cook. Nourish. Glow. (2016) from the Happy Tummy chapter.
Mackerel is one of my favourite fish – rich in healthy fats. This is an excellent fish to introduce into your diet if you haven’t already done so. Many people think of sweet crumble when they think of rhubarb, but here its acidity cuts through the oiliness of this mackerel beautifully – so don’t be put off. Give it a go, you won’t be disappointed.
- 1/2 a bulb of fennel
- 3 tablespoons cider vinegar
- 2 stalks of rhubarb
- juice and zest of 1 orange
- 2 tablespoons maple syrup
- freshly ground black pepper
- 2 smoked mackerel fillets
- 2 handfuls of watercress
- 2 tablespoons walnuts
- 1 tablespoon extra virgin olive oil
- Thinly slice the fennel with a mandolin and put into a bowl. Pour over the cider vinegar and top up with water until the fennel is just covered. Cover with cling film and rest in the fridge for an hour.
- Preheat the oven to 200c/180c fan/gas 6.
- Slice the rhubarb into 5cm pieces and place on a baking tray. Drizzle 3 tablespoons of the orange juice and all of the maple syrup over the rhubarb and mix. Season with black pepper and roast in the oven for 15 minutes.
- Drain the fennel and pat dry on a tea towel. Flake the mackerel fillets and place on a plate with the watercress, rhubarb, fennel and walnuts. Whisk the olive oil with 1 tablespoon of the orange juice and drizzle over the salad. Scatter over the orange zest and some black pepper, and serve.
Photo credit: Susan Bell