Recipe#6538

Title: Mackerel With Rhubarb (Irish)

From:Mike Keri
Date: Thu, 1 Feb 1996 14:47:31 -0600 

   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)
  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.