Ingredients
- 15g (½ oz) soft butter
- 6 x fresh mackerel
- Salt and freshly ground black pepper
- 1 unwaxed lemon, cut into 12 half-slices
- 9 tbsp Bonne Maman Rhubarb Compote
- Juice and zest of 1½ unwaxed lemons
- 3 tbsp white wine vinegar
- 1.25cm (½ inch) piece of root ginger, peeled & sliced
- Salt and ground white pepper to tast
Place all sauce ingredients in a stainless steel saucepan and heat gently on the stove. Cook for 3-5 minutes, until combined and reduced to a coating consistency. Remove from heat, discard the ginger, and allow to cool.Line a full-size roasting tin with baking parchment and set a full-size grill rack in the high position. Pat the mackerel dry with kitchen paper and lightly season the cavities; add two half slices of lemon to each. Place on the grill rack and brush both sides with melted butter andseason lightly.Pre-heat the grill at its highest setting for several minutes. Reduce to a medium setting and cook the fish on a grill rack placed 5-7.5cm (2-3 inches) from the heat source for 6-8 minutes, then turn over and grill the other side.
Share