Yield: 4 Servings
|2 pounds||Mackerel filets|
|1||Lg. onion, chopped|
|½ pounds||Rhubarb, chopped|
|Pepper and salt|
|1 pounds||Rhubarb (for the sauce)|
|2 tablespoons||Sugar (for the sauce)|
|Grated lemon rind (for sauce|
|2 tablespoons||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.