* Exported from MasterCook *

MACKEREL WITH RHUBARB

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Irish
Seafood Fish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb mackerel fillets -- 1k
2 oz butter -- 60g
1 onion -- chopped
4 oz Rhubarb -- chopped 125g
Pepper and salt -- to taste
2 tbsp bread crumbs -- or lc breading
- Sauce-
1 lb Rhubarb -- 500g
2 tbsp splenda
1 tbsp lemon zest
2 tbsp Water

Melt the 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 bread crumbs 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-200C) 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 them 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.

Cuisine:
"Irish"












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Per Serving (excluding unknown items): 387 Calories; 16g Fat (39.1% calories from fat); 48g Protein; 10g Carbohydrate; 3g Dietary Fiber; 151mg Cholesterol; 510mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0