March 2025 - Jason’s Seared Mackerel with Rhubarb, Jerusalem Artichoke Purée, Hazelnuts & Crème Fraîche

Serves 4

Ingredients

4 Mackerel fillets

2 Sticks of rhubarb

600g Jerusalem artichokes, peeled and chopped

4 tbsp Crème fraîche

30g butter

2 tbsp olive oil

2 tbsp honey

40g Hazelnuts, toasted and roughly chopped

Salt and pepper

Method

1. Boil the chopped Jerusalem artichokes in salted water for about 20 minutes, or until soft.

2. Drain and liquidise with half the butter, 2 tbsp of crème fraîche, salt, and pepper until smooth, then set aside in a warm place.

3. In a small pan, heat the honey and remaining butter and gently cook the rhubarb over a low heat for about 4 minutes until just tender but not mushy, then set aside in a warm place.

4. Roughly chop the nuts and toast them in a dry pan until golden and fragrant, then set aside in a warm place.

5. Heat the olive oil in a large, heavy based sauté pan over medium heat.

6. Pat the mackerel fillets dry, season with salt, and place skin-side down in the pan. Cook for 3–4 minutes until the skin is crisp, then turn the heat off, flip the fillets and cook for another minute with the residual heat in the pan.

7. Meanwhile, reheat the other component parts of the dish.

8. Arrange all parts of the dish on four plates as artfully as you like, then serve.

9. Enjoy!