MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mackerel with Rhubarb (Irish)
 Categories: Irish, Fish, Stuffing, Fruit, Sauces
      Yield: 4 servings
 
      2 lb Mackerel filets
      2 oz Butter
      1 lg Onion; chopped
    1/2 lb Rhubarb; chopped
           Pepper and salt
           Toasted breadcrumbs
           FOR THE SAUCE:
      1 lb Rhubarb
      2 tb Sugar
      1    Lemon; grated rind of
      2 tb Water
 
  Melt the 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 (400 F) for 15-20 minutes.

  While the fish are being cooked, make the rhubarb sauce by placing
  all the ingredients in a saucepan and stewing them 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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