| 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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