Mackerel with Rhubarb, Figs, Seasonal Vegetables and Cous Cous


Whole Mackerel, scaled & gutted Fresh Picked Rhubarb – Diced Lemon & Lime Rind Lemon & Lime SegmentsScottish Asparagus Spears Yellow & Green Courgettes Slices Fennel Bulb Baby Gem Lettuce – Halved & Charred Scottish HeritageTomatoes Broad Beans – Double Podded Figs – Dice & Wedges Olives – we marinated our own Rhubarb Gin – any good quality Star Anise Cous Cous Wild Garlic Cloves Red Chilli – Finely Chopped Capers – Pickled & Salted Scottish Marsh Samphire Freshly Ground Black PepperSmoked Sea Salt Cold Pressed Rapeseed Oil Knob of butter Pomegranate Seeds


Heat a little oil in a lidded frying pan. Sear the Mackerel, add the butter, a little water & a splash of Rhubarb Gin. Pop the lid onto the pan and leave for a few minutes. Remove from the pan and pop under some foil to keep warm. Add another splash of Gin, Rhubarb, Salt, Pepper, Courgettes, Lemon & Lime Rind, Samphire, Olives, Star Anise, Garlic, Chilli & Capers and pop the lid on for another minute or so. Add in the Asparagus, Broad Beans, Diced Figs, Tomatoes and cook gently for a minute. Add Cous Cous and more seasoning, Lemon & Lime Segments cook for a few minutes. Once the Cous Cous is cooked through pop everything onto a serving platter with the Charred Little Gem, place the Mackerel on top & garnish with Pomegranate Seeds & Fig Wedges.