Recently my husband and I smoked mackerel, and I decided to serve fish with rhubarb side dish. Slater is a thousand times right! After all, oily fish do not have enough spice, if you want causticity, so sauces with lemon juice and zest are often made to it.
And in rhubarb caustic abound.
The Chinese began to use rhubarb in medicine for 3000 years before Christ. But the British made the rhubarb king.
They are so sick of overpaying Chinese for rhubarb that they decided to break several of their own beds.
Seedlings were purchased in Central Asia, but missed with a view — instead of medicinal rhubarb, they were given a sweeter appearance.
That is why British cuisine has so many great rhubarb recipes.
WITH yelping combines any fatty fish: ordinary fried mackerel, baked salmon or horse mackerel. For a light side dish, one rhubarb is enough, and to make the food more satisfying, make another mashed potato.
Then baked rhubarb turn into a sauce.
Active cooking time 15 minutes, passive 30 minutes
What you need:
- 200 g rhubarb
- 2 tbsp. l spoons of sugar
- 2 mackerel fillets (can be replaced with salmon fillet)
- 1 tbsp. l wine vinegar
- 2 tbsp. l vegetable oil, odorless
- salt, freshly ground black pepper
What to do:
Preheat oven to 180 degrees.
Rhubarb wash and place in a steel or ceramic baking tray. Sprinkle with sugar and put in the oven for about 20 minutes. During this time, rhubarb should be soft.
At the end season the rhubarb with wine vinegar.
Season mackerel fillets with salt and pepper.
Put the pan on a high heat, heat the vegetable oil and put the fish skin peel down. Squeeze the mackerel with a spatula so that the fillet does not fold over the wheel. After 3-4 minutes, the skin will be crispy.
Move the pan to a hot oven and hold for another 3-4 minutes. The exact time depends on the thickness of the fillet, so keep an eye on the fish — on it in no case should not appear white bubbles.
Better underexposure than overdoing.
Serve with rhubarb and, if desired, mashed potatoes.
The photo shows hot smoked mackerel, which is wonderfully combined with rhubarb.
If you have a smokehouse, you can also cook smoked fish..
We immediately liked each other with delicious food.
At first it was the grandmother’s belyashi, then the Swedish meatballs, then five years in the REA them. Plekhanov, where at the merchandising department we prepared dumplings and boiled canned goods. Then there were years of reporting on restaurants all over the world, after which I finally got married, left media management, and moved from theory to practice.
I am inspired to cook the products themselves, whether they are armfuls of the first green onion in April or honey agarics in early September.
Rustic crumbly curd, fragrant pork sausages and fresh pike caught at dawn in Lake Nero.
And farmers and vegetable markets, winemakers and barrels, in which good cognac matures. I believe that cooking should not take a lot of time, it is better to sit with friends at the table with a bottle of wine.
Therefore, all my recipes are quick, simple and always made from seasonal products.
Recipes from Anna Lyudkovskaya:
White fish with mushrooms and dried tomatoes
How to enrich a familiar dish with new culinary colors — Anna Lyudkovskaya shares her experience on the example of white fish.
On holidays or just on weekends, you want to cook something special for breakfast — so that it contains both novelty and beauty, and the taste at the same time lay in the familiar.
Beef heart goulash
The other day I made beef heart stew. It turned out blyulo with the mood of a sunny February morning, when the first drops are heard.
Calf’s tongue with morels
Anna Lyudkovskaya went to the forest for groceries and brought some smirches. These mushrooms are very fragrant, they smell like barely warmed earth, coltsfoot.
Pork with apples
Long-awaited guests came to me, who will stay until the Forgiveness of the Resurrection.
The apartment was noisy, bottles of wine were lined up on the table..
If you go traveling in the Philippines, then in all roadside bistros you will certainly be offered adobo, as we offer dumplings.