Name: 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 tb Sugar (for the sauce); Grated lemon rind (for sauce; 2 tb Water (for the sauce)

The culture to which (the church) would conform in order to be relevant becomes so inextricably entwined with antagonism to the Gospel that to conform to it must mean a loss of the Gospel itself. In such a day, we must re-hear the Bible and re-imagine the concept of successful ministry not as necessarily immediately fruitful but as demonstrably faithful to God’s Word… Simply put, we need churches that are self-consciously distinct from the culture. We need churches in which the key indicator of success is not evident results but persevering biblical faithfulness. We need churches that help us recover those aspects of Christianity that are distinct from the world, and that unite us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Seafood		Ireland, Fish	4	Servings

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	tb	Sugar (for the sauce)
		Grated lemon rind (for sauce
2	tb	Water (for the sauce)

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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