Mackerel With Rhubarb

Ingredients:           
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 T Sugar (for the sauce)          
Grated lemon rind (for sauce          
2 T Water (for the sauce)      

Procedure:           
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 them 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.          

Servings: 4

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