2 lb mackerel filets
2 oz margarine
1 each lg. onion, chopped
1/2 lb rhubarb, chopped
1 pepper and salt
1 toasted breadcrumbs
1 lb rhubarb (for the sauce)
2 tbsp sugar (for the sauce)
1 grated lemon rind (for sauce
2 tbsp water (for the sauce)
Directions
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.
Servings: 4 servings
Mackerel With Rhubarb (Irish) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Vegetable
The History of Recipes
Written recipes as an idea can be traced back into ancient history, certainly as far back as early Egypt, and potentially, even further back. Interesting though that is, mostly, these old records were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to experts are some ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius created some documents describing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times were skilled in the use of many different aromatic flavours, including some familiar names such as thyme, mint and asafoetida. Continuing our culinary historical journey, we have two interesting books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that is popular today, but instead accounts of the types of meals eaten by the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from the East, including spices like parsley and basil. These new foods and tastes was responsible for an eruption in recipe manuscripts, many of which are kept safe in private cookery archives. When we get to the 20th century, cooking publications were in high demand, mostly as a result of increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Mackerel With Rhubarb (Irish) recipe.
