Mackerel rolls with rhubarb

This is a culinary recipe for an original dish of Irish cuisine. The very unusual taste and appearance of this food will not leave anyone indifferent! Seafood lovers, gourmets and just lovers of unusual combinations and interesting sauces – here you are!

To begin with, we take rhubarb, wash it thoroughly, clean it and cut it into short roots. Then peel and finely chop the onion. Pour a little oil into the frying pan and fry the onion until transparent. Add rhubarb to it, salt, pepper and fry for about 5 minutes, until soft. Then pour in the breadcrumbs and mix everything.

My mackerel fillet, clean the scales (if necessary), cut into portions. After we lay it out on the board with the skin down and put the filling on top. The edges must be left free. We roll the fillets into rolls. We put the rolls on a baking sheet, pre-greased with oil (or other heat-resistant dishes) and bake for 15-20 minutes at about 200 degrees.

While the fish is baking, we make the sauce. We prepare the ingredients: wash and peel the rhubarb, wash the lemon thoroughly, peel the zest and finely chop it. Put the rhubarb, zest and sugar in a saucepan, add 2 tablespoons of water and simmer for about 10 minutes, until soft. Then we transfer the mass into a blender and make a puree. If there is no blender, you can wipe it through a sieve. Mackerel rolls with rhubarb are ready! Serve cold or hot with sauce.