08 December 2009

Cidered Mackerel with Rhubarb Recipe

  • 8 Fresh Mackerel Fillets
  • 8 Bay Leaves
  • Salt and Black Pepper
  • 240ml/8fl.oz. Dry Cider
  • 25g/1oz Butter
  • 450g/1lb Fresh Rhubarb, chopped
  • 1/2 teasp Lemon Juice
  • 50g/2oz Brown Sugar
  • A Pinch of Nutmeg
  1. Preheat the oven to 180C, 350F, Gas mark 4.
  2. Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up.
  3. Place the fish rolls in a shallow ovenproof dish, pour over half the cider and dot with the butter. Cover with aluminium foil or a lid and bake in the oven for 30 minutes until tender.
  4. Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and nutmeg in a pan. Bring to the boil then simmer for 20-25 minutes, stirring from time to time, until soft and puréed.
  5. To serve - transfer the fish to a warmed serving platter, drizzle some of the rhubarb sauce over the top of the fish and serve the remaining rhubarb sauce separately. Serve hot.
  6.

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