Title: Mackerel with rhubarb (irish)
 Categories: Irish, Fish
      Yield: 4 Servings
 
      2 lb Mackerel filets
      2 oz Margarine
      1 ea Lg. onion, chopped
    1/2 lb Rhubarb, chopped
      1 x  Pepper and salt
      1 x  Toasted breadcrumbs
      1 lb Rhubarb (for the sauce)
      2 tb Sugar (for the sauce)
      1 x  Grated lemon rind (for sauce
      2 tb Water (for the sauce)
 
  Melt the margarine (or butter) and cook the onion in it until
  transparent.
   Add the chopped rhubarb, season with pepper and salt and continue to
  cook gently for 5 minutes.  Then add breadcrumbs and stir the
  mixture. 
  . Now lay the mackerel filets out flat, skin side down, and spread the
  stuffing on them.  Roll each up, put them in a greased oven dish and
  cook them in a moderate oven (400F) for 15-20 minutes. 
  . While the fish are being cooked, make the rhubarb sauce by placing
  all the ingredients listed in a saucepan and stewing tehm until the
  rhubarb is cooked and quite soft.  This will take 10 minutes or a
  little longer. Then put the cooked rhubarb through a fine sieve or
  the blender, to make a puree of it.  This can be served either hot or
  cold with the cooked mackerel.