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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