Mackerel with rhubarb
Ingredients
- 4 mackerel fillets
- 200 grams finely diced rhubarb
- 1 tbsp granulated sugar
- 1 onion, finely chopped
- 1 big clove garlic, crushed and finely chopped
- 1 tbsp oil
- 1 tbsp fresh thyme
- 100 grams fresh white breadcrumbs
Method
- Light oven 180°C
- Cook the onion and garlic in the oil without browning until soft – about 10 minutes.
- Add the diced rhubarb and a tablespoon of water and mix well until really hot.
- Add the fresh herbs and breadcrumbs and mix well. Set aside.
- Place the fillets skin side down in an ovenproof dish and season with pepper and a little salt.
- Put spoonfulls of the stuffing on to the head end of the fillets and roll up – secure with a cocktail stick or skewer. Add 2 tablespoons of water to create a little steam and bake on the top shelf for 20 minutes.