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Mackerel with rhubarb
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| Artist: |
_ |
| Categories: |
Fish, Irish, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Mackerel filets | | 2
| oz | Margarine | | 1
| | Lg. onion, chopped | | 1/2
| lbs | Rhubarb, chopped | | | Pepper and salt | | | Toasted breadcrumbs | | 1
| lbs | Rhubarb (for the sauce) | | 2
| tbsp | Sugar (for the sauce) | | | Grated lemon rind (for sauce | | 2
| tbsp | Water (for the sauce) |
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Procedures:
| 1 | Melt the margarine (or butter) and cook the onion in it until transparent. | | 2 | Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. | | 3 | Then add breadcrumbs and stir the mixture. | | 4 | ?. | | 5 | Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them. | | 6 | Roll each up, put them in a greased oven dish and cook them in a moderate oven (400°F) for 15-20 minutes. | | 7 | ?. | | 8 | 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. | | 9 | This will take 10 minutes or a little longer. | | 10 | Then put the cooked rhubarb through a fine sieve or the blender, to make a puree of it. | | 11 | This can be served either hot or cold with the cooked mackerel. |
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