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Dinner with Rukmini
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Mackerel and Rhubarb
Introduction from Rukmini Iyer
This light, refreshing, Scandinavian-inspired dish makes a lovely starter for a dinner party. The rhubarb is roasted for just long enough to cook through but still hold its shape, a perfect foil to the mackerel.
Ingredients
Method
Preheat your oven to 180°C fan/200°C/gas 6. Place the rhubarb, shallots, vinegar, olive oil and sugar in a roasting tin and mix well.
Lay the mackerel fillets over the rhubarb, cover the dish with foil, then transfer to the oven and bake for 15 minutes.
After 10 minutes, remove the foil and scatter over the hazelnuts. Return to the oven for the final 5 minutes uncovered.
Meanwhile, mix the cucumber, sea salt and white wine vinegar with half the dill.
Serve the cooked mackerel and rhubarb alongside the cucumber salad and crème fraîche, and sprinkle with the remaining dill.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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