Mackerel with rhubarb chutney and orange and chicory salad

Mackerel with rhubarb chutney and orange and chicory salad
19 Ingredients
  • 75g/2⅔oz caster sugar
  • 25g/1oz sultanas
  • Few sprigs fresh rosemary
  • 2cm/¾in piece root ginger, peeled and finely chopped
  • 1 shallot, peeled and finely chopped
  • 3 sticks rhubarb
  • 5 tbsp cider vinegar
  • 1 orange, juice only
  • Salt and black pepper
  • 2 whole mackerel, gutted, filleted and pin boned
  • Rapeseed oil, for cooking
  • 1 orange, segmented
  • 2 heads chicory, separated into leaves
  • 100g/3½oz pea shoots
  • Small handful celery tops
  • 1 tbsp chopped fresh dill
  • Rapeseed oil, for dressing
  • Salt and black pepper
  • 1 stick rhubarb, sliced into ribbons using a vegetable peeler
Nutrition
5674
284% daily value
2 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free, gluten-​free
     

Fat

601% 391

Saturated

399% 80

Trans

- 0

Monounsaturated

- 171

Polyunsaturated

- 97

Carbs

30% 90

Carbs (net)

- 75

Fiber

59% 15

Sugars

- 62

Sugars, added

- 37

Protein

858% 429

Cholesterol

529% 1586

Sodium

274% 6586

Calcium

63% 632

Magnesium

463% 1852

Potassium

248% 8685

Iron

232% 42

Zinc

103% 15

Phosphorus

724% 5068

Vitamin A

175% 1573

Vitamin C

201% 120

Thiamin (B1)

282% 4

Riboflavin (B2)

434% 7

Niacin (B3)

1038% 208

Vitamin B6

476% 10

Folate equivalent (total)

63% 253

Folate (food)

- 253

Folic acid

- 0

Vitamin B12

3288% 197

Vitamin D

91% 365

Vitamin E

253% 51

Vitamin K

807% 645
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