| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Ireland |
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 |
T |
Sugar, for the sauce |
|
|
Grated lemon rind, for sauce |
| 2 |
T |
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
A Message from our Provider:
“You’ve achieved nothing until you find God”