Title: Mackerel with Rhubarb (Irish)
Categories: Irish Fish
Yield: 4 Servings
| 2 | lb | Mackerel filets |
| 2 | oz | Margarine |
| 1 | | Lg. onion, chopped |
| 1/2 | lb | Rhubarb, chopped |
| | | Pepper and salt |
| | | Toasted breadcrumbs |
| 1 | lb | Rhubarb (for the sauce) |
| 2 | tb | Sugar (for the sauce) |
| | | Grated lemon rind (for sauce |
| 2 | tb | Water (for the sauce) |
Melt the margarine (or butter) and cook the onion in it until transparent.
Add the chopped rhubarb, season with pepper and salt and continue to cook
gently for 5 minutes. Then add breadcrumbs and stir the mixture.
. Now lay the mackerel filets out flat, skin side down, and spread the
stuffing on them. Roll each up, put them in a greased oven dish and cook
them in a moderate oven (400F) for 15-20 minutes.
. While the fish are being cooked, make the rhubarb sauce by placing all
the ingredients listed in a saucepan and stewing tehm until the rhubarb is
cooked and quite soft. This will take 10 minutes or a little longer. Then
put the cooked rhubarb through a fine sieve or the blender, to make a puree
of it. This can be served either hot or cold with the cooked mackerel.