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Soused mackerel on rhubarb and ginger

Mackerel and rhubarb is a classic pairing, here set off with ginger, star anise, fennel seeds, white wine and a dash of grenadine!

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For the mackerel

For the rhubarb

  • 55g/2oz butter
  • 450g/1lb rhubarb, half roughly chopped and half cut into 2.5cm/1in batons
  • 110g/4oz caster sugar
  • 2.5cm/1in root ginger, peeled and crushed
  • splash of grenadine

For the sauce

  • ½ lemon, juice only
  • 1 tsp chopped fresh parsley
  • 1 tsp fennel seeds

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