Mackerel with pea and sweetcorn fritters and rhubarb salsa

Serves 4

8 mackerel fillets
110g / 4 oz tinned sweetcorn
50g / 2 oz cooked peas
1 small onion
1 egg
1 tbsp chopped fresh herbs (parsley / tarragon / basil)
50g / 2 oz plain flour
½ tsp baking powder
Salt and black pepper
Vegetable oil for frying

For the rhubarb salsa:

750g / 12 oz young rhubarb
25g / 1 oz caster sugar
½ inch cube of root ginger
½ star anise - crushed
2 strips of orange zest cut into julienne

Cut the rhubarb into 2 inch lengths and place in a deep casserole. Peel and cut the root ginger into fine dice. Scatter over the rhubarb with the star anise and orange zest and then sprinkle over the sugar. Cook in the oven (gas mark 5 / 190 C) for 15 minutes until the rhubarb is tender.

To make the fritters, drain the sweetcorn, chop the onion and place it in the food processor with three quarters of the sweetcorn, the peas, egg, flour, baking powder and seasoning. Process to a batter, transfer to a bowl and add the rest of the sweetcorn. Heat a non stick frying pan with a little oil in it and spoon in one tablespoon of mixture per fritter. (Use rings for a neater fritter). Allow the mixture to become firm before turning them over. When they are cooked both sides, remove from the pan and keep warm.

To complete the dish, season the mackerel fillets and dust with flour, patting off the excess. Heat a pan large enough to take all the fish and fry flesh side down turning the fish when this surface is golden. Carry on cooking until the other side is cooked (they should only take 3-4 minutes each side). Place a fritter on each plate and arrange two fillets per person on top of the fritter. Spoon the salsa onto one side of the plate and decorate the other side with some wilted rocket or greens.