| 2 | | Medium-sized mackerel; weighing about 350 |
| | ; g each, head, fins |
| | ; and innards |
| | ; removed, and |
| | ; pre-boned |
| | Oil for brushing |
| | Salt and pepper |
| 4 | | Rashers rindless smoked streaky bacon |
| | FOR THE MACKEREL STUFFING |
| 1 | bn | Parsley |
| 30 | g | Fresh white breadcrumbs |
| | Grated zest of 1 lemon |
| | Juice and zest of 1 lime |
| 30 | g | Butter; melted |
| | Salt and pepper |
| | FOR THE RHUBARB MERINGUE DES |
| 1 | | Orange |
| 300 | g | Rhubarb |
| 1 | tb | Soft light brown sugar |
| 2 | | Egg whites |
| 2 | ts | Caster sugar; plus more in a bowl |
| | ; if needed |
| | FOR THE CREME FRAICHE DRESSI |
| 2 | ts | Lemon juice |
| 150 | ml | Half fat creme fraiche |
| | Orange segments |
| | Freshly ground black pepper |
| 1 | tb | Chopped fresh coriander; plus extra to |
| | ; garnish |
| | FOR THE STIR-FRIED CABBAGE |
| 1/4 | | Savoy cabbage; shredded |
| 1 | | Clove garlic; crushed |
| | Olive oil for frying |
