Pan fried mackerel with buckwheat, fennel and ginger roasted rhubarb

Serves 2 ⁣

⁣Ingredients  

2 mackerel fillets ⁣

250g buckwheat ⁣

200g rhubarb, trimmed and cut into 5inch lengths ⁣

1 fennel, sliced finely ⁣

1 inch root ginger, finely grated ⁣

50g watercress ⁣

2 tbsps Maple syrup ⁣

Pinch of salt ⁣

2 tbsps The Governor Extra Virgin Olive Oil ⁣

Dressing ⁣

Cooked rhubarb juices⁣

1 tbsp the Governor⁣

2 tbsp white balsamic vinegar⁣

Method

1. Heat the oven to 180°c, Gas 4 Place the fennel on a baking tray, drizzle over 1 tbsp of olive oil. Cook for 30 mins⁣

2. Place the rhubarb in an oven proof dish. In a small bowl whisk together the maple syrup and ginger then drizzle over the rhubarb.Cook for 20 mins until soft. ⁣

3. Heat a pan of water, add the buckwheat and cook for 10-15mins, drain. ⁣

4. Heat a frying pan to a medium heat and add 1 tbsp of olive oil. Season the fish with the salt then add to the pan. Cook for 3mins, flip and cook for 1-2 mins. ⁣

5. Pour the rhubarb cooking juices into a small bowl, add 1 tbsp of olive oil and balsamic and whisk together.⁣

6. Serve the buckwheat topped with the mackerel, fennel and rhubarb then drizzle over the dressing. Serve with the watercress.

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