Mackerel, Watercress And Rhubarb Ginger Sauce
Published March 9, 1996
- Total Time
- 30 minutes
- Rating
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Ingredients
FOR GINGER RHUBARB SAUCE
9 ounces of rhubarb (trimmed weight), cut in ⅜ inch dice
3 fluid ounces orange juice
1 ounce super-fine sugar
1 ounce crystalized ginger, chopped in small pieces
1 tablespoon unsalted butter
FOR THE MACKEREL
6 whole baby mackerel (6 to 8 ounces cleaned), boned, heads and fins removed, tails intact
6 sprigs fresh tarragon
About 2 tablespoons extra-virgin olive oil
Freshly ground pepper and coarse sea salt to taste
FOR THE WATERCRESS
2 bunches watercress
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic
Nutritional analysis per serving (6 servings)
11 grams carbs; 32 milligrams cholesterol; 223 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 1 gram fiber; 52 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rhubarb in saucepan with orange juice, half the sugar, half the ginger and the butter. Cook over medium heat until rhubarb is tender but still holding its shape. Taste for sweetness and add more sugar and ginger if necessary.
- Step 2
The sauce must be sharp and intense.
- Step 3
Preheat broiler or grill. Stuff cavity of the mackerel with tarragon sprigs. Brush fish with olive oil, season with salt and pepper and cook over or under high heat for four to five minutes on each side.
- Step 4
Meanwhile, discard stems from watercress. Rinse leaves and drain well. Heat oil in large skillet over high heat and add garlic and salt and pepper. Immediately add the watercress and stir until barely wilted. Remove from pan and put alongside mackerel on six individual plates. Serve immediately.
Boiled new potatoes go well with this dish.
Private Notes