MacKerel with Rhubarb Recipe

Name: MacKerel with Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mackerel fillets; 2 ounces margarine; 1 each onions chopped; 1/2 pound rhubarb chopped; 1 x salt and black pepper; 1 x bread crumbs toasted; 1 pound rhubarb for the sauce; 2 tablespoons sugar for the sauce; 1 x lemon zest grated, for the sauce; 2 tablespoons water for the sauce

Servings: persons

2 pounds mackerel fillets
2 ounces margarine
1 each onions chopped
1/2 pound rhubarb chopped
1 x salt and black pepper
1 x bread crumbs toasted
1 pound rhubarb for the sauce
2 tablespoons sugar for the sauce
1 x lemon zest grated, for the sauce
2 tablespoons water for the sauce

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
Now lay the mackerel filets out flat, skin side down, and spread the stuffing on them.
5
Roll each up, put them in a greased oven dish and cook them in a moderate oven at 400F (200C).
6
for 15 to 20 minutes.
7
While the fish are being cooked, make the rhubarb sauce by placing all the ingredients in a saucepan and stewing them until the rhubabrd is cooked and soft, about 10 minutes.
8
Then put the cooked rhubabrd through a fine sieve or the blender to make a puree.
9
Serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds mackerel fillets, 2 ounces margarine, 1 each onions chopped, 1/2 pound rhubarb chopped, and more.

Yes, MacKerel with Rhubarb falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

MacKerel with Rhubarb

How did you like this recipe?

Frequently Asked Questions