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Mackerel With Rhubarb Chutney And Orange And Chicory Salad
BBC21Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 75 grams caster sugar (/2⅔oz)
- 25 grams sultanas
- 3 sprigs fresh rosemary
- 2 cms root ginger (/¾in piece, peeled and finely chopped)
- 1 shallot (peeled and finely chopped)
- 3 sticks rhubarb
- 5 Tbsp. cider vinegar
- 1 Orange (juice only)
- salt
- black pepper
- 2 whole mackerel (gutted, filleted and pin boned)
- rapeseed oil (for cooking)
- 1 Orange (segmented)
- 2 heads chicory (separated into leaves)
- 100 grams pea shoots (/3½oz)
- 1 handful celery tops
- 1 Tbsp. fresh dill (chopped)
- rapeseed oil (for dressing)
- salt
- black pepper
- 1 stick rhubarb (sliced into ribbons using a vegetable peeler)
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