Mackerel fillet in oat crust, with rhubarb and wild garlic mayonnaise sauce
A sunny spring day inspired me to cook something fresh with seasonal ingredients. Rhubarb was on the shelf at the market, and wild garlic and basil caught my eye – that’s how I came up with this recipe. Mackerel has enough fat to pair well with the tart rhubarb, and the oats add an interesting texture. The mayonnaise sauce with wild garlic is quick to make and adds a touch of fresh flavor. Everything comes together quite quickly, without dirtying too many dishes. Quick Info Total time: approx. 40 minutes Preparation time: 20 minutes Cooking time: 20 minutes Servings: 2 large or 4 small (from 500 g mackerel fillets) Difficulty: easy-medium Type: quick main course, suitable for lunch or dinner in the spring season Ingredients 500 g mackerel fillets (4 small fillets or 2 large fillets) 150 g rhubarb stalks 1 teaspoon granulated sugar 1 teaspoon dried thyme (preferably fresh, but dried works too) 200 g medium-ground oats 2 eggs (one boiled and one raw or as preferred) 1 tablespoon mustard 1 tablespoon lemon juice (or vinegar) 50 ml oil + 3 tablespoons for frying 1 bunch of fresh wild garlic a few basil leaves 1 packet fish seasoning (optional) salt and pepper to taste Preparation Method 1. Wild Garlic Mayonnaise Boil one egg, let it cool, and place it in a bowl along with a raw egg (or use both boiled or both raw, depending on your preference). Add the mustard, a pinch of salt, and the lemon juice. Gradually incorporate 50 ml of oil, whisking continuously until you achieve a smooth mayonnaise. Chop the wild garlic and basil finely, washing them well beforehand. Mix them into the mayonnaise. Taste and adjust the salt if necessary. Refrigerate until you finish the rest of the dish. 2. Rhubarb Wash the rhubarb stalks, remove any strings, and cut them into pieces about 2 cm long. Place them in a pan with 2 tablespoons of water, the sugar, and thyme. Cook over low heat for 5 minutes without stirring to prevent breaking them apart. Once softened, remove from heat and set aside. 3. Oat-Crusted Mackerel Wash the mackerel fillets and pat them dry with paper towels. Sprinkle with salt, pepper, and fish seasoning if using. The mackerel should be moist for the oats to stick – if it seems too dry, brush it lightly with some milk. Place the ground oats on a plate. Dredge each fish fillet in the oats, pressing lightly to ensure they adhere well. Heat 3 tablespoons of oil in a pan over medium heat. Place the fillets in the pan, skin side down. Fry for 2-3 minutes on each side until the crust is golden. 4. Assembly Place the fried mackerel fillets on a plate. Add the cooked rhubarb alongside and a generous spoonful of wild garlic mayonnaise. Serve immediately. Why I Make This Recipe Often I love it because it doesn’t take long and doesn’t require complicated ingredients. I use fillets, so I don’t have to deal with bones. It pairs well with any seasonal salad, and even if it’s left cold, it’s good for the next meal. Tips and Variations Tips - To help the oats stick better, the fish should be moist. If the fillets are too dry, they can be lightly brushed with milk. - Fry the fillets skin side down first for extra crispiness. - Don’t add too much water to the rhubarb, or it will become too mushy. Avoid stirring during cooking to prevent breaking it apart. Substitutions - Instead of wild garlic, you can use green garlic or regular garlic in smaller amounts. - Lemon juice can be replaced with vinegar. - If you don’t have basil, you can omit it or substitute it with parsley. - For the crust, you can also use crushed cornflakes, but the texture will be different. Variations - You can make the mayonnaise using only raw egg or only boiled egg, according to your taste. - It also works with trout or salmon fillets if you don’t have mackerel, but the flavor will be different. - If you prefer the fish baked, you can place the fillets with oats on parchment paper, drizzled with a little oil, and bake at 200°C for about 15-20 minutes. Serving Ideas - It goes well with a simple green salad. - It can be served in rolls as a sandwich with the wild garlic sauce. - The rhubarb garnish can also be served on toasted bread as a tartine. Frequently Asked Questions Can I use a different fish instead of mackerel? Yes, you can use any fatty fish, such as salmon or trout. The texture and flavor will be slightly different, but the method will work just the same. What should I do if I can’t find rhubarb? Out of season, rhubarb can be replaced with celery stalks, although the flavor won’t be tart. You can add a bit of vinegar or lemon juice for acidity. Can the wild garlic mayonnaise be made with just raw egg? Yes, you can use two raw eggs or two boiled eggs, depending on your preference. If using only raw egg, ensure the source of the eggs is safe for food safety. Can I prepare everything in advance? You can prepare the sauce and rhubarb garnish a few hours ahead, but it’s best to fry the fish fresh to keep it crispy. Nutritional Values Approximately, for one serving (one mackerel fillet with garnish and sauce): Calories: 350-400 kcal Protein: 25-30 g Fat: 18-22 g (depends on how much oil remains at the end) Carbohydrates: 18-25 g (from oats, rhubarb, and sugar) These are just estimates. Rhubarb adds few calories, while the fish and eggs are the main sources of protein and fat. Storage and Reheating Oat-crusted mackerel fillets are best eaten freshly fried. If there are leftovers, they can be stored in the fridge in a sealed container for up to 1 day. The crust becomes soft after cooling. They can be reheated easily in a pan, but the texture won’t be the same. The wild garlic sauce can be stored in the fridge, well-covered, for a maximum of one day. The rhubarb garnish lasts in the fridge for 2 days.
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