• 2 lb Mackerel filets
• 2 oz Margarine
• 1 ea Lg. onion, chopped
• 1/2 lb Rhubarb, chopped
• 1 x Pepper and salt
• 1 x Toasted breadcrumbs
• 1 lb Rhubarb
• 2 T Sugar
• 1 x Grated lemon rind
• 2 T Water
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. Add breadcrumbs and stir the mixture. 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.
Place the ingredients in a saucepan and stew the rhubarb for around 10 minutes
or more until it is cooked (soft). 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 mackerel.