• 15 g unsalted English butter
  • 50 g Fairtrade caster sugar
  • 1 whole star anise
  • 400 g fresh rhubarb, washed and cut into lengths
  • 1 tbsp Spanish sherry vinegar
  • 3 tbsp olive oil
  • 400 g mackerel fillet, each fish cut in half so you have 4 fillets, skin scored
  • 2 tsp horseradish sauce
  • 200 g crème fraîche
  • 75 g watercress, washed
  • 1 tbsp white wine vinegar
  • 4 slices of soda bread, toasted


  1. 1

    Heat the butter, sugar, star anise and 1 tablespoon of cold water in a medium pan. Add the rhubarb, cook for 2-3 minutes, until softening, then add the sherry vinegar and cook for a further 1 minute. Strain through a sieve, reserving the liquid. Return the liquid to the pan and reduce for 2 minutes, until thick and syrupy. Mix into the cooked rhubarb and set aside.

  2. 2

    Heat 1 tablespoon of the oil in a frying pan over a medium heat, and cook the mackerel fillets skin side down for 3-4 minutes, until crisp. Gently turn and cook for 1 minute.

  3. 3

    In a bowl, combine the horseradish and crème fraîche. In a second bowl, whisk together the white wine vinegar and remaining olive oil, then drizzle over the watercress.

  4. 4

    Divide the toasts between plates and top with the dressed watercress and mackerel fillets. Serve with the rhubarb and horseradish crème fraîche on the side.

Nutritional Details

Each serving provides
  • Energy 2814kj 672kcal 34%
  • Fat 49.2g 70%
  • Saturates 20.0g 100%
  • Sugars 15.0g 17%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 846kj/202kcal

Each serving provides

29.7g carbohydrate 3.2g fibre 26.0g protein

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