Serves 4

Sousing is a method of “cooking” fish without any heat. The acetic acid in the vinegar and lime juice works on the flesh, tenderising and flavouring it.

4 mackerel fillets
125ml dry white wine
200ml white wine vinegar
Juice of 1 lime
1 tsp coriander seeds
½ tsp mace
Freshly ground pepper
1 tbsp sugar
2 tsp salt
100g rhubarb, cut into small batons,
3cm long x 1cm wide
50ml rhubarb juice, see recipe above
50ml classic vinaigrette
4 sticks cinnamon
2 shallots finely sliced
Few rocket and oak leaf lettuce leaves to garnish

1 Place the mackerel fillets skin-side down in a non-metallic dish. Pour over the wine, vinegar and lime juice. Mix the coriander, mace, pepper, sugar and salt together and sprinkle over the fish. Cover in clingfilm and place in the fridge for 6-8 hours.
2 Meanwhile, make the vinaigrette. Place the rhubarb and the rhubarb juice in a small pan and bring to the boil. Simmer for 4-5 minutes. Remove from the heat and allow to cool in the pan. Transfer to a small bowl and mix in the vinaigrette. Store in an airtight container in the fridge for 2-3 days .
3 When ready to serve, remove the mackerel and discard the marinade. Divide the vinaigrette between four salad plates, arrange the mackerel skin-side up on top of the rhubarb, garnish with the shallot and cinnamon, scatter over a few salad leaves and serve immediately.

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