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Cidered Mackerel with Rhubarb
HT
MC
English 40mins
Serves 4 Hot Fish Alcohol Fruit Herbs Main Course England British Europe
Ingredients 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 teasp Lemon Juice 50g/2oz Brown Sugar A Pinch of Nutmeg
Instructions
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.
4.
Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and
nutmeg in a pan.
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.
More Fish Recipes | General Fish Preparation & Cooking Times | Fish Starters | More British Recipes
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