mackerel fillets (4 x 100g cooked wt)
4 x 125g
coarse grain mustard
freshly ground black pepper
coriander and parsley
peas (frozen, defrosted)
For the rhubarb compote. Chop the rhubarb and mix in a bowl with honey, place into a sauce pan and add water, sweat down with cling film over it and sweat to soft, remove film and reduce till thick.
For the polenta. Heat up stock then add polenta cook out for around 4 minutes, once cooked add butter and whisk till melted, add herbs and combine - keep soft.
For the peas. Blanch the peas, drain and pulse till chopped, season with salt and lemon and serve.
For the mackerel. Preheat the grill to high.
Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper.
Grill them for 2-3 minutes, then turn over and grill for a further minute, or until the mackerel is cooked through.
Per 330g serving
Fat of which MUFA
Fat of which PUFA
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.