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A Weekday Menu Recipe


Cidered Mackerel with Rhubarb  HT  MC  English 40mins


Serves  4   Hot   Fish  Alcohol  Fruit  Herbs  Main Course   England British  Europe



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 teasp Lemon Juice

50g/2oz Brown Sugar

A Pinch of Nutmeg




1. Preheat the oven to 180C, 350F, Gas mark 4.  Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up.


2. 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.


3. 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.


4. 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.



Serving Suggestions :


Duchesse Potatoes,  Peas


Chocolate Sabayon


More Fish  Recipes  |  General Fish Prep & Cooking Times   |   More English Recipes


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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