Mackerel with Einar’s rhubarb

All it takes is a silver spinner and Mackerel are tickling my line.

I have my Robert Welch kitchen knives with me. I love them. German steel with a Japanese edge. I sharpen them first and then fillet one. Taking a small ‘v’ out of the middle of the fillet seems to be all that’s needed to pin-bone it.

And then it’s time to cook it, just a few minutes each side, starting with a hot pan and skin-side first. Mackerel goes really well with gooseberries, but my gooseberries here on Westray never seem to amount to much. My rhubarb, however, is of giant proportions, so I cook a stem with a little dark muscovado sugar to take the edge off it. Served with locally grown Shetland Black potatoes from the Westray Community Garden.

Delicious.