There is something in the air that just tells you spring is back: blossoming trees, blooming daffodils, mackerels and rhubarb are coming back to the stalls…
Almond stuffed mackerels with roasted rhubarb
For 2/3 people
– 4 mackerels
– 1 red onion
– 50g blanched almonds
– A few rosemary sprigs
– ½ tsp ginger powder
– 1/3 tsp cinnamon
– 2 tsp + 1 tbsp sugar
– 4 rhubarb stalks
– Olive oil
– Salt and pepper
Ask your fishmonger to kindly gut your mackerels for you. You can cut off the head if you wish
Preheat your oven at 200°C
Chop the onion and heat it for 5 minutes in a pan with a bit of olive oil, 2tsp sugar, salt, pepper, ginger and cinnamon. Pound the almonds in a mortar and add them to the onions. Cook for 5 more minutes.
Stuff the mackerels with the mix and tie them up using kitchen twine or close them with damp toothpicks. Pour some oil onto a cooking tray. Season with salt and pepper and a dash of olive oil over the top.
Wash the rhubarb stalks and cut them in 10 (4 in.) cm long bits. Add 1 tbsp of sugar and mix.
Put the mackerels in the oven and add the rhubarb 5 minutes into the cooking and leave for 10 more minutes.
You can serve with some rocket leaves.