Ingredients:1 lb. mackerel fillets1/2 cup flour1/2 tsp. salt1/4 tsp. pepper1 egg, beaten1/4 cup milk1 Tbsp. butter1/2 cup diced rhubarb1/4 cup sugar1/4 cup white vinegar1/4 tsp. ground gingerInstructions:1. Preheat oven to 350 degrees.2. Coat mackerel fillets in flour, salt, and pepper. Dip in egg, then coat with milk.3. Melt butter in a baking dish. Place mackerel fillets in the dish, and top with rhubarb.4. In a small bowl, mix together sugar, vinegar, and ginger. Pour over mackerel and rhubarb.5. Bake for 25-30 minutes, or until fish is cooked through.
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 cookgently for 5 minutes.
Then add breadcrumbs and stir the mixture.
.
Now lay the mackerel filets out flat, skin side down, and spread thestuffing on them.
Roll each up, put them in a greased oven dish and cookthem in a moderate oven (400F) for 15-20 minutes.
.
While the fish are being cooked, make the rhubarb sauce by placing all theingredients listed in a saucepan and stewing tehm until the rhubarb iscooked 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 apuree of it.
This can be served either hot or cold with the cookedmackerel.
Ingredients
Directions
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 cookgently for 5 minutes.
Then add breadcrumbs and stir the mixture.
.
Now lay the mackerel filets out flat, skin side down, and spread thestuffing on them.
Roll each up, put them in a greased oven dish and cookthem in a moderate oven (400F) for 15-20 minutes.
.
While the fish are being cooked, make the rhubarb sauce by placing all theingredients listed in a saucepan and stewing tehm until the rhubarb iscooked 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 apuree of it.
This can be served either hot or cold with the cookedmackerel.
