Bread-crusted mackerel with rhubarb sauce and an apple, radish and frisée salad

Preparation method

1. For the mackerel, use a rolling pin to roll out the slices of bread as thinly as possible into a rectangle. Place a mackerel fillet in the middle of each piece of bread and scatter a little dill over the fish.

2. Season well with salt and freshly ground black pepper and then wrap up tightly to form a parcel. Repeat with the rest of the bread and fish. Place on a plate, transfer to the fridge and leave to chill until needed.

3. For the sauce, place the rhubarb in a saucepan with the sugar and a splash of water. Bring to the boil and then simmer until soft.

4. Allow the rhubarb to cool slightly, then transfer it to a food processor and blend until smooth. Pass through a sieve into a clean pan and add a little lemon juice to taste. Keep warm until needed.

5. For the salad, whisk together the groundnut oil and vinegar in a small bowl to make a dressing and season with salt and freshly ground black pepper.

6. Finely slice the radish and then core and finely slice the apple. Combine with the frisée and radish leaves in a large bowl then toss with the dressing.

7. To finish the fish, heat two tablespoons of groundnut oil in a large frying pan, then add the mackerel parcels. Fry for two minutes, or until crisp and golden-brown and then turn and fry for a further minute.

8. Add a large knob of butter and baste the parcels until golden-brown. Remove from the pan and drain on kitchen paper.

9. Slice the parcels in half and serve with the rhubarb sauce and salad.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4