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Mackerel with rhubarb

Yield: 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.

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