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Huasa de Trequilemu with Mackerel and Rhubarb

Here at the Perfect Cellar we're all in favour of eating seasonally. At this time of year there are two foods that are in season that you wouldn't normally think of putting together; Mackerel and Rhubarb. Trust me, they work. And to prove it, here's a recipe that is so easy to prepare and only takes around 25 minutes to serve two people. I've paired it with one of our best selling wines of the moment, Clos Ouvert Huasa de Trequilemu 2010. Find out more about the Huasa de Trequilemu by checking out a recent blog I dedicated to it. [caption id="attachment_1104" align="aligncenter" width="300" caption="Mackerel and Roasted Rhubarb"]Mackerel and Roasted Rhubarb with Huasa de Trequilemu [/caption] Mackerel is a lovely light, not too fishy-fish, with a soft, fleshy texture and can be bought fresh or smoked. It is known for being high in Omegas 3 & 6 and is a good source of protein so it's ideal for a light and healthy supper. The oily texture needs something tart and fruity to cut through and balance it out and that's where the rhubarb comes in. I was brought up close to the Rhubarb Triangle and as a kid could not get enough of the sharp-tasting pink stalks. We used to dip them into cups of sugar and try not to make a screwed-up face as the tartness hits the tongue. It is this tartness though, that works with the fish but to take the edge off we're going to roast it for this recipe.

What you need

For the rhubarb

4-5 trimmed and washed stalks of rhubarb a couple of tsps of light brown sugar (use more if you prefer it sweeter, less if you want more tartness)

For the mackerel

2 mackerel - filleted flour for dusting - season with salt and cracked black pepper a generous glug of olive oil couple of sprigs of rosemary - chopped 1 tbsp capers - drained splash of sherry vinegar (white wine vinegar will work fine too, or even a small splash of dry sherry)

What to do

Cut the rhubarb stalks into 15cm (ish) lengths. Place in a roasting tin with about 100ml of water and sprinkle over the light brown sugar. Roast in a pre-heated oven at 200C/400F/Gas 6 for 10-15 minutes, depending on their thickness, until they are soft enough to take the point of a knife. Remove from the oven and allow to cool before draining and setting aside the cooking juices. While that's cooling, take the seasoned flour and dip the mackerel into it skin-side down so you have a light coating. Heat the olive oil in a frying pan and when hot carefully lay in the fillets skin-side down. Scatter over the rosemary, place the rhubarb in the pan with the mackerel and add the capers. These give a lovely vinegary bite to the dish to compliment the oily fish and tart, yet sweet rhubarb. When you can see the mackerel fillet is cooked to about half way up, should take a couple of minutes, turn the fillet over and cook for a further minute of two until it is cooked through. Add the sherry vinegar and allow to come just to the boil before removing the mackerel and rhubarb. To the pan add a little of the cooking juices left over from roasting the rhubarb and use a fish slice to really get all the bits up that have stuck to the pan. This is where all the flavour is so combine the sauce for a few stirs then serve immediately. Place the mackerel and rhubarb side by side on a warmed plate and pour the sauce over the mackerel. [caption id="attachment_1105" align="aligncenter" width="284" caption="Mackerel and Roasted Rhubarb"]Mackerel and Roasted Rhubarb with Huasa de Trequilemu[/caption]

Huasa de Trequilemu

This is a fantastic wine to go with this dish and it is made with biodynamic practices too. Huasa de Trequilemu by Clos Ouvert hails from the Maule Valley in Chile and is made using the traditional Pais grape. It has a relatively thin skin so produces quite a light bodied wine but what it lacks in weight, it makes up for in flavour. The fruit is sweet red berries but there's also something a bit floral that together work really well with the rhubarb and the rosemary. The light weight means the texture of the fish is not overpowered and there's a delicate waft of spice that brings everything together on the finish. It is an exceptional wine, and something a little bit different. This combination of the mackerel with rhubarb and Huasa de Trequilemu dispels the myth that fish cannot be eaten with red wine, it simply depends on the fish, the wine and the accompaniments. [caption id="attachment_1111" align="aligncenter" width="125" caption="Huasa de Trequilemu 2010"]Huasa de Trequilemu 2010[/caption] The Perfect Cellar are delighted to be sell Huasa de Trequilemu exclusively in the UK so buy this fantastic wine online now and try the dish for yourself.  

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