Grilled Mackerel with rhubarb sauce

10:20am Friday 5th September 2008

THE ultimate kitchen must-have has long been an Aga and just as iconic a symbol on the pantry shelf is Bonne Maman.

Now, the two have combined to create a collection of classic recipes to mark a series of cookery demonstrarions which are taking place around the UK.

Each event is being run by one of Aga’s expert demonstrators and will showcase a selection of cookery methods using delicious ingredients.

A goody bag containing a copy of the recipes – with conventional instructions for people not lucky enough to have an Aga – will be given to those attending.

The nearest demonstrations are at the Aga shops in Birmingham (0121 6321311) on Sunday, September 21, and Kidderminster on Tuesday, October 7 (01562 865112).

Places for the demonstrations, which run for just under two hours, are free and reservations, on a firstcome, first-served basis, and can be made through the Aga shop hosting the event. More information is also available at aga-web.co.uk.

In the meantime, here is one of them to try.

Serves six

Ingredients

15g (½ oz) soft butter

6 fresh mackerel

Salt and freshly ground black pepper

1 unwaxed lemon, cut into a dozen half-slices

For the sauce:

9 tbsp Bonne Maman rhubarb compote

Juice and zest of 1½ unwaxed lemons

3 tbsp white wine vinegar

1.25 cm (½ inch) piece of root ginger, peeled and sliced

Salt and ground white pepper to taste

Method

Place the butter in a small bowl to melt at the back of the Aga top plate.

Place all the sauce ingredients in a stainless steel Aga saucepan and heat gently on the simmering plate. Cook for three to five minutes, until combined and reduced to a coating consistency. Remove from the heat, discard the ginger and allow to cool.

Line a full-size Aga roasting tin with Bak-O-Glide and set a full-size grill rack in the high position. Pat the mackerel dry with kitchen paper and lightly season the cavities adding two halfslices of lemon to each. Place on the grill rack and brush both sides with melted butter and season lightly.

Two, three and four oven Aga: Slide the roasting tin onto the top set of runners in the roasting oven. Grill for six to eight minutes on each side.

Cook until the fish is just cooked and starting to brown lightly around the edges.

Conventional cooking: Pre-heat the grill at its highest setting for several minutes. Reduce to a medium setting and cook the fish on a grill rack placed five to seven cms (two to three inches) from the heat source for six to eight minutes, then

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