Sally Abe served up tasty Mackerel Fillets with Yorkshire Rhubarb and Pink Peppercorns on James Martin’s Saturday Morning.
The ingredients are: 2 Large mackerel, filleted, For the dressing, 200ml Buttermilk, 2 tbsp Pink peppercorns, 2 tbsp Finely diced ginger, 2 tbsp Finely diced rhubarb, 25ml Lemon juice and Poached Rhubarb pieces = 500g forced rhubarb.
For the Poaching licquor: 100g sugar, 250ml orange juice (Plus the zests peeled), 250ml water, 1 tsp pink peppercorns and 1 sprig thyme.
To garnish: Nasturtium leaves and Wood sorrel.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
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