MACKEREL, WATERCRESS AND RHUBARB GINGER SAUCE

Mackerel, Watercress And Rhubarb Ginger Sauce image

Provided by Moira Hodgson

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

9 ounces of rhubarb (trimmed weight), cut in 3/8 inch dice
3 fluid ounces orange juice
1 ounce super-fine sugar
1 ounce crystalized ginger, chopped in small pieces
1 tablespoon unsalted butter
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
2 bunches watercress
2 tablespoons extra-virgin olive oil
1 teaspoon finely minced garlic

Steps:

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.
The sauce must be sharp and intense.
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.
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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 20 grams, Carbohydrate 11 grams, Fat 30 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 7 grams, TransFat 0 grams