Charred mackerel, rhubarb and cultured horseradish

Charred mackerel, rhubarb and cultured horseradish
This recipe uses cultured cream, which has gone through the fermentation process - where the milk sugars are converted to lactic acid, giving the cream a more butter, fuller flavour.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Charred mackerel, rhubarb and cultured horseradish


  • 2 fillets of mackerel - pin boned (ask your fishmonger to do this if you need)
  • 2 sticks of rhubarb
  • 250ml jersey cream
  • 20g fresh horseradish

How to make

  1. Empty the cream into a jar and leave at room temperature overnight, or for up to 48 hours to culture
  2. Cut the rhubarb on the bias, toss with a little brown sugar and roast at 180c for around 5 minutes, until al dente
  3. Grate the fresh horseradish into the cultured cream
  4. Place the mackerel skin side down on a cast iron griddle over a fire and cook for around 3 minutes on the skin and flip for 1 minute on the other side
  5. Spread a dollop of the cream on the plate and top with a few pieces of rhubarb, then lay the mackerel on top of that, then serve

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