Baked Mackerel

2 350 g mackerel; gutted with head on
150 g Lightly cooked and cooled rhubarb; unsweetened
30 g Pickled ginger
2 Spring onions; sliced thinly
Salt and pepper
25 g Bitter
Seasoned flour
6 Sage leaves
String to tie
100 g Uncooked; peeled rhubarb for julienne
50 g Carrots; peeled for julienne
50 g Celeriac; peeled for julienne
50 g Parsnips; peeled for julienne
50 g Celeriac; peeled for julienne

Preheat the oven to 220C/gas7.

Wash and dry the gutted fish. Mix the cooked rhubarb with the sliced ginger and sliced spring onions. Spoon the rhubarb mix into the fish cavity and tie with string. Shred the sage leaves and mix with the julienne of vegetables and rhubarb. Dust fish with seasoned flour. Melt butter in an ovenproof casserole or pan. Add the fish and fry on both sides for approximately 1 minute each. Place the julienne of vegetables and rhubarb over the top, season and put into the oven for approximately 7-8 minutes (depending on size).

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