Cidered Mackerel with Rhubarb

Cidered Mackerel with Rhubarb

Ingredients: Cidered Mackerel with Rhubarb

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

Preparation: Cidered Mackerel with Rhubarb

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.